Roasted Rock Lobster
1 lb. lobster tail (split in half)
6 stalks of asparagus
1 red bell pepper
1 lb. sweet potatos or yams
1 teaspoon vanilla
1/4 cup and 1 tablespoon heavy cream
1/2 cup of unsalted butter
1 cup of blue cheese
1 tablespoon of cinamon
Preheat oven to 350. Split the lobster in half. Season with salt and pepper, then add a touch of heavy cream. Place the lobster in a saute' pan or any oven safe pan. Bake at 350 for 12-18 minutes.
Peel the potatos and boil them in salted water just until they are tender. Drain the water and add the butter, 1/4 cup of heavy cream and blue cheese. Mix in the cinamon with salt and pepper to taste. Using a potato masher, combine the mixture until smooth.
Place the asparagus in boiling water and cook until tender. Roast 1 bell pepper in the oven (A grill will increase the flavor) cook until tender. Peel the pepper under cold water and cut the pepper into small strips.
Mixt fresh butter with 1/4 cup of butter. Chill the mixture until ready to serve.
Place the Sweet Mashers in the center of the plate with the lobster tail halves to both sides with the tales up in the air. Wrap the asparagus with a red pepper to make a bow tie. Place the aspapgus against the lobster tails, standing upright as well. Garnish the dish with fresh vanilla butter and chives
Prep-Time 12-15 minutes
Cooktime: 30 minutes
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