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Sides | |
| Mashed Potatoes: 10 ea medium to large Yukon potatoes, peeled and diced 3 ea bay leaves 1 lb butter, for the potatoes 1 cup heavy cream, hot tt salt and freshly ground white pepper 6 oz soft herbed cheese (recommended: Boursin) 4 oz sour cream Burre Fondue: 1 qt chicken stock 4 ea garlic cloves 1 ts black pepper corns 3 ea thyme sprigs 2 lb butter, diced and kept cold tt salt and freshly ground white pepper 1 lb steamed lobster meat, diced 1/4 cup chopped fresh chives | |
| Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves, then mash the potatoes, using a food mill, add the butter, cream hot and salt and white pepper. Fold the Boursin cheese and sour cream allowing it to melt into the potatoes and set aside in a warm place. Combine all ingredients, except the butter. Bring to a simmer and reduce by 2/3. Turn down the heat, and start adding the cold butter whisking constantly to emulsify. Adjust seasoning with salt and white pepper. Strain through chinois. To finish, gently poach the diced lobster in the burre fondue. Place the poached lobster on top of the boursin mashed potatoes. Sauce with some more burre fondue. Garnish with chives. | |
Excellent | |
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