Riced Potatoes with Roasted corn Lobster

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  • Serves: 4
  • Cal: 361
  • By: Hendrika Isensee Capers Fine Dining Chelan, Washington
Riced Potatoes with Roasted corn Lobster

Ingredients

  • 2 large Washington Russet potatoes, about 1 ½ pound
  • 1 cup fresh or thawed frozen corn kernels
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup diced cooked lobster
  • Salt and pepper to taste
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