Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Potato Crusted Lobster Tails With Truffled Mashed Potatoes

  • Yield: 4 servings


  • 4 Maine lobster tails (about 7 ounces each), shelled
  • Essence
  • Salt or freshly ground black pepper
  • 1/4 cup Dijon mustard
  • 2 large baking potatoes, like russets, peeled
  • 3 tablespoons olive oil
  • Truffled Mashed Potatoes
  • 1 tablespoon chopped fresh parsley leaves


  • Season the lobster tails lightly with Essence, salt, and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with Essence, salt, and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth and roll them up tightly to make the potatoes adhere to the lobster. Remove the cloth.
  • Heat the olive oil in a medium-size saute 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, then season with Essence.
  • To serve, mound Truffled Mashed Potatoes in the center of 4 serving plates. Place one lobster tail on each plate, and garnish with parsley. Serve immediately.