Yield: 50 servings
15 lbs.fingerling potatoes
as needed olive oil
to taste kosher salt and cracked black pepper
4 qts.heavy cream
1 cup lobster base
1 ⁄2 cup lemon juice
6 lbs.frozen lobster meat
3 ⁄4 cup fresh tarragon,chopped
- Cut clean potatoes in half and toss with olive oil, salt and pepper. Place potatoes evenly on sheet pans and cook in 375°F oven for 20 minutes. Remove and reserve.
- While potatoes cook, heat cream in a pot with lobster base, lemon juice and black pepper to taste. Whisk mixture and bring to boil; lower heat to a simmer and reduce cream by half.
- Cut lobster meat into large, bite-size chunks. Add to reduced cream mixture and cook for 8 minutes; remove from heat.
- Place potatoes in a large mixing bowl and add lobster mixture; toss well, thoroughly coating potatoes. Serve sprinkled with fresh tarragon.
Recipe from Greg O'Neill, conference services manager, Presbyterian Hospital, Dallas,TX.