INGREDIENTS:2 lbs. Washington Russet potatoes
as needed, salt
3 Tbsp. butter
1 clove garlic, chopped
as needed, ground nutmeg
2 Atlantic lobster tails (8-12 oz.), diced
3/4 cup heavy cream
1 cup coarsely chopped arugula
4-6 long thin french fries
4-6 pitted green jumbo olives DIRECTIONS:Pare potatoes and cut into 1-inch cubes. Place potatoes in saucepan, cover with water and add salt to taste. Bring to a boil, reduce heat and simmer 8-10 minutes or until tender. Drain potatoes thoroughly in colander, then return to saucepan. Heat over low heat 1 minute to dry potatoes. Mash potatoes using a ricer.
Heat butter in skillet; saute garlic and nutmeg until garlic is translucent. Add lobster, cream and arugula; bring to a simmer. Add cream mixture to potatoes and incorporate well. Season to taste with salt. Scoop potato mixture into large martini glasses. Place a crispy french fry into the end of an olive to garnish. SERVINGS:4 to 6 servings From:Chef/owner Kaspar Donier, Kaspar’s, Seattle PHOTO CREDIT:Photo Credit: WASHINGTON STATE POTATO COMMISSION
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