Ingredients
2 lb. potatoes
1 c. milk
2 tbsp. unsalted butter
1/2 c. unsalted butter
c. grated fresh horseradish
c. grated fresh horseradish
salt
Black pepper
2 tbsp. chopped fresh chives
4 lobster tails
2 c. haricots verts
1 tsp. lemon zest
1 tsp. tiny green basil leaves
1 tsp. tiny purple basil leaves
Preparation
Step 1To prepare the potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender.Step 2Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat.Step 3Remove from the heat, add the horseradish, and whip the potatoes with an electric mixer or hand masher until smooth. Season to taste with salt and pepper, cover, and keep warm until ready to use.Step 4To prepare the lobster: Heat the butter, horseradish, and the chives in a medium sauté pan over medium heat. Add the lobster and cook for 5 minutes, or until hot.Step 5Spoon some of the potatoes in the center of each plate. Slice each lobster tail into 5 pieces.Step 6Arrange the haricots verts next to the potatoes and top with a sliced lobster tail. Spoon the butter mixture from the lobster over the plate. Sprinkle with lemon zest and garnish with tiny green and purple basil leaves.
