AIOLI AND SAFFRON-AND-LOBSTER MASHED POTATOES

AIOLI AND SAFFRON-AND-LOBSTER MASHED POTATOES image

Yield 4 people

Number Of Ingredients 20

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Aïoli
2 whole eggs
2 tablespoons lemon juice
2 cloves garlic
1/4 cup fresh parsley leaves
1/2 teaspoon salt
4 drops Tabasco
1/6 cup fresh spinach leaves
1 teaspoon almond paste (restaurant uses 1/2 tablespoon pistachio compound)
3/4 cup olive oil
Mashed Potatoes
1 four- to five-ounce lobster tail
3 pounds Idaho potatoes, peeled and roughly cut
1/2 cup half-and-half
1/4 teaspoon high-quality saffron threads
1 clove garlic, peeled and mashed with 1 teaspoon salt
1/4 teaspoon black pepper
11/2 teaspoons lobster base powder or concentrate (may substitute chicken or vegetable bouillon)
2 tablespoons butter
2 green onions, finely diced

Steps:

Aioli Combine eggs and lemon juice in blender on high speed and drop in garlic cloves one at a time. Add parsley, salt, Tabasco, and spinach, then almond paste. Slowly pour in olive oil. Mashed Potatoes Place lobster tail in boiling water seasoned with 1/2 teaspoon salt, 1 teaspoon paprika, juice of 1 lemon, and 1/4 teaspoon cayenne pepper. Reduce heat and poach 4 to 5 minutes. Let cool in liquid, remove meat from shell, and mince. Boil potatoes, drain, then set aside. Heat half-and-half to a simmer. Add saffron, mashed garlic, black pepper, and lobster base powder to warmed cream. Place potatoes in bowl of a mixer on medium speed and drizzle in cream, then add butter a tablespoon at a time. Fold in lobster and green onions. To serve, pipe potatoes around salmon filets and drizzle with aïoli.