Title: Warm Lobster Salad
Categories: Emlive08
Yield: 4 servings

2 Whole Lobsters - (abt 2 lbs
-ea); cooked, meat
Removed and diced; shells
-reserved
2 Sticks Butter
4 c Creamed potatoes; hot
4 oz Parmigiano-Reggiano cheese;
-shaved
4 c Fresh baby arugula; washed,
-patted dry
1 tb Finely-chopped fresh parsley
-leaves

Season the lobster meat with salt and set aside. Using a sharp knife,
chopped one lobster shell. In a saucepan, over medium heat, combine the
butter and chopped lobster shells. Melt the butter and simmer over low heat
for about 10 minutes. Remove and strain. In a saute pan, over medium heat,
add 2 tablespoons of the butter. When the butter is hot, add the diced
lobster and saute for 2 minutes. To assemble, form 1 cup of the potatoes
into a circle, in the center of each plate. Spoon a fourth of the lobster
in each circle of potatoes. Spoon 1/4 cup of the butter around each circle
of potatoes. Reserve the remaining butter for a latter use. Place a fourth
of the cheese on top of each plate of lobster. Mound the arugula on top of
the cheese. Garnish with parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B75)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

02-08-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.