“Lobster Mashers”
Submitted by Devin Levine, CEC, Executive Chef, Southern Hills Country Club, Tulsa, Okla.
by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
Serves 4
| Amt | Ingredient |
| 1 lb. | peeled potatoes, cut in large dice |
| 1 cup | half & half, scalded |
| 4 ozs. | butter |
| 2 tbsp. | roasted garlic |
| salt and pepper to taste |
Procedure:
• Steam or boil potatoes till completely done and mash until smooth.
• Add hot half & half, butter, garlic and seasonings, and blend in mixer till smooth and creamy.
| Amt | Ingredient |
| 12 ozs. | lobster tail meat and claw meat |
| 1 cup | Shiitake mushrooms, sliced |
| 1 bunch | green onions, chopped |
| 4 ozs. | butter |
| 1 ozs. | white wine |
| 1 tsp. | roasted garlic |
| 2 tbsp. | fresh grated Parmesan cheese |
| 4 | deep-fried waffled potato crisps |
Procedure:
• Sauté lobster in 1 oz. of butter with Shiitakes and green onions.
• Add garlic and wine, continue to simmer till lobster is just done.
• Add remaining butter and Parmesan, and swirl together to blend.
Assemblage:
• Pipe potatoes into tall martini glass.
• Ladle lobster mixture over all and garnish with a long, deep-fried waffle potato crisp and fresh herbs. Bon Appetit!
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