Lobster Mashed Potatoes
For this treat, mashed potatoes—the quintessential comfort food—are combined with lobster, everyone's favorite celebration seafood.
Ingredients
1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Preparation
Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper (can be made 3 hours ahead).
Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes). Makes 2 servings.
Ingredients
1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Preparation
Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper (can be made 3 hours ahead).
Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes). Makes 2 servings.
Easy Breezy Scallop Potatoes Recipe
Originated from the French cuisine, au gratin is a technique that involves slicing any food into thin pieces, covering it with cream sauce before baking it in an oven. This technique can be used in preparing food such as celery, crabmeat, fennel, and leeks, but is commonly used in potatoes. The popularity of potatoes gratine has reached North America, Canada and Sweden. In North America, this scrumptious dish is best known as scalloped potatoes, and is regularly prepared in the household. This tender and moist dish is often served as a side to pot roast (Choice Pot Roast - $4.49/lb).
Many mothers say that the success in preparing a scallop-potato dish is owed to generous amount of creamy sauce you put on it, and adding cheese can make it your kid's favorite. Scallop potatoes are easy and quick to prepare. You can add this dish to your list of home-cooked meals by following the simple steps one-by-one.
What You Need
You need 1/3 cup of finely chopped onions (Crisp Yellow Onions - 69¢ lb). You also need 2 tablespoons of butter. You may use margarine as a substitute, depending on your preference. Prepare 5 tablespoons of all-purpose flour. For spices, you should have a teaspoon of salt, and 1/2 teaspoon of freshly-ground pepper. Get five to six cups of milk (Western Family 2% - $2.99/gal. everyday!). Finally, prepare six cups of thinly-sliced potatoes. (Washington Grown #1 Red Potatoes - 59¢ lb) You also have the option to add cheese to your scallop potatoes. If you will, a cup of shredded cheddar cheese (Western Family Cheese - 8 oz. - 2/$5.00) just about covers it.
Preparation
First, heat the oil in a large sauce pan. Saute onion in butter until it becomes tender. Sprinkle the pan with salt and pepper, and stir. Keep on stirring the mixture until it has completely blended. In a separate pan, heat milk until it is hot; but not boiling. Slowly pour the milk into the mixture. Stir it for a while before bringing to a boil. Let it simmer, while you stir it occasionally. Do this for a couple of minutes or until the sauce has thickened. Set it aside.
In a greased three-quart baking dish, place half of the potatoes. Pour half of the mixture on the potatoes. Place the remaining potatoes on top, and again, pour the last of the mixture. Cover the baking dish and bake for 45 minutes in the oven. The heat must be at 375 degrees F. Remove the cover from the baking dish and bake for another 15 to 20 minutes, or until potatoes are tender and moist, and the top is golden brown. If you choose to add cheese, put them on top of uncovered potatoes on the last 15 to 20 minutes of baking. Serve the dish while it is hot.
If you feel a little creative when cooking the scallop potatoes, you can add anything that you think may up the taste. Some people put bacon or ham along with cheese, while others put extra pepper on their scallop potatoes. To save time, you can microwave the potatoes for about ten minutes, so that your baking time can be reduced by half an hour. But if you have plenty of time, it is suggested that you follow the traditional baking procedure.
http://www.scalloppotatoesrecipe.com
Many mothers say that the success in preparing a scallop-potato dish is owed to generous amount of creamy sauce you put on it, and adding cheese can make it your kid's favorite. Scallop potatoes are easy and quick to prepare. You can add this dish to your list of home-cooked meals by following the simple steps one-by-one.
What You Need
You need 1/3 cup of finely chopped onions (Crisp Yellow Onions - 69¢ lb). You also need 2 tablespoons of butter. You may use margarine as a substitute, depending on your preference. Prepare 5 tablespoons of all-purpose flour. For spices, you should have a teaspoon of salt, and 1/2 teaspoon of freshly-ground pepper. Get five to six cups of milk (Western Family 2% - $2.99/gal. everyday!). Finally, prepare six cups of thinly-sliced potatoes. (Washington Grown #1 Red Potatoes - 59¢ lb) You also have the option to add cheese to your scallop potatoes. If you will, a cup of shredded cheddar cheese (Western Family Cheese - 8 oz. - 2/$5.00) just about covers it.
Preparation
First, heat the oil in a large sauce pan. Saute onion in butter until it becomes tender. Sprinkle the pan with salt and pepper, and stir. Keep on stirring the mixture until it has completely blended. In a separate pan, heat milk until it is hot; but not boiling. Slowly pour the milk into the mixture. Stir it for a while before bringing to a boil. Let it simmer, while you stir it occasionally. Do this for a couple of minutes or until the sauce has thickened. Set it aside.
In a greased three-quart baking dish, place half of the potatoes. Pour half of the mixture on the potatoes. Place the remaining potatoes on top, and again, pour the last of the mixture. Cover the baking dish and bake for 45 minutes in the oven. The heat must be at 375 degrees F. Remove the cover from the baking dish and bake for another 15 to 20 minutes, or until potatoes are tender and moist, and the top is golden brown. If you choose to add cheese, put them on top of uncovered potatoes on the last 15 to 20 minutes of baking. Serve the dish while it is hot.
If you feel a little creative when cooking the scallop potatoes, you can add anything that you think may up the taste. Some people put bacon or ham along with cheese, while others put extra pepper on their scallop potatoes. To save time, you can microwave the potatoes for about ten minutes, so that your baking time can be reduced by half an hour. But if you have plenty of time, it is suggested that you follow the traditional baking procedure.
http://www.scalloppotatoesrecipe.com