Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Lobster Fingerling Potatoes
Food Management Staff
April 1, 2007
1 Min Read
FM Staff
Yield: 50 servings
15 lbs.fingerling potatoes
as needed olive oil
to taste kosher salt and cracked black pepper
4 qts.heavy cream
1 cup lobster base
1 ⁄2 cup lemon juice
6 lbs.frozen lobster meat
3 ⁄4 cup fresh tarragon,chopped
Cut clean potatoes in half and toss with olive oil, salt and pepper. Place potatoes evenly on sheet pans and cook in 375°F oven for 20 minutes. Remove and reserve.
While potatoes cook, heat cream in a pot with lobster base, lemon juice and black pepper to taste. Whisk mixture and bring to boil; lower heat to a simmer and reduce cream by half.
Cut lobster meat into large, bite-size chunks. Add to reduced cream mixture and cook for 8 minutes; remove from heat.
Place potatoes in a large mixing bowl and add lobster mixture; toss well, thoroughly coating potatoes. Serve sprinkled with fresh tarragon.
Recipe from Greg O'Neill, conference services manager, Presbyterian Hospital, Dallas,TX.
About the Author
You May Also Like
