Lobster Mashed Potatoes
(recipe altered for six servings)
8 ounces Yukon Gold potatoes, peeled
8 ounces Idaho Russet potatoes, peeled
6 ounces parsnips, peeled
1/2 cup crème fraîche
1 head of garlic
1/2 cup heavy cream
salt and white pepper (to taste)
2 ounces butter
2 1.25-pound live Maine lobsters
1 tablespoon reduced lobster stock
1 cup dry white wine
1 cup each celery, white onion, carrots (diced for mirepoix)
Place the lobster carcasses in a large pot. Add the mirepoix, wine and one quart of water. Simmer on low heat for 45 to 60 minutes, stirring occasionally. Strain the remaining liquid through a fine mesh strainer, then reduce the liquid over low heat in a small saucepan until its consistency becomes syrupy. Let cool at room temperature.
Boil the potatoes and parsnips separately until tender.
Preheat the oven to 425 degrees. Slice the top off of the garlic head, exposing the tops of the cloves. Rub the whole head with olive oil, then wrap in foil and roast in the oven for about 20 minutes. Remove and let it cool, then squeeze the cloves to remove the skins, which should be discarded.
|Cleveland Magazine readers picked Blue Point Grille as the best seafood restaurant in the 2001 Silver Spoons Awards. Pick up the May 2001 issue of Cleveland Magazine for more.|