Riced Potatoes with Roasted corn Lobster
- Srv: 4
- Cal: 361
- By: Hendrika Isensee Capers Fine Dining Chelan, Washington
- 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
Scrub potatoes under cold running water. Peel and cut into quarters. In a medium saucepan over medium-high heat, cook potatoes in water to cover until tender, about 15 to 20 minutes. Drain.
Meanwhile, in a skillet over medium heat cook corn until it begins to brown. Do not overcook. Set aside.
In a small saucepan over medium heat, heat cream and butter until butter melts. Do not boil. Add the corn and lobster and keep warm.
Into large bowl, rice the potatoes with a potato ricer, using the large hole screen. Gently stir in the lobster mixture just until combined. Do not mash. Season to taste with salt and pepper.