- 2 tablespoons unsalted butter
- 1/2 pound peeled crawfish tails
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- Essence to taste
- Roasted Garlic Mashed Potatoes
- 4 Maine lobster tails (about 7 ounces each), shelled
- 1/4 cup Dijon mustard
- 2 large Idaho potatoes, peeled
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley leaves
- Heat the butter in a large saucepan over medium heat. Add the crawfish tails, season with salt and pepper, and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Season with Essence. Add the garlic mashed potatoes and season again with salt and pepper if needed. Set aside and keep warm.
- Season the lobster tails with salt and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with salt and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth, roll them up tightly to adhere the potatoes to the lobster, and remove the cloth.
- Heat the olive oil in a medium-size sautÈ pan over medium heat. Add the lobster tails and pan-fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, the season with Essence.
- To serve, mound the crawfish-and-mashed potato mixture in the center of 4 dinner plates. Lay the lobster tail over the potatoes and garnish with the parsley.
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