| Description: | lobster cream sauce, mushrooms, sherry wine duchess potatoes, watercress salad 32 |
| Date: | 2.12.19 |
| Allergens: | Dairy, garlic, onion, gluten |
| Plating: | Large oval |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 1/2 each | Lobster shell | ||||
| 4 oz. | Lobster meat | ||||
| 4 oz. | Thermidor sauce | ||||
| 2 Tbls. | Elizabeth topping | ||||
| 3 oz. | Duchess potato mix, piped into a cylinder and bakes | ||||
| 1/4 bu. | Watercress | ||||
| 1 Tbl. | Lemon garlic vinaigrette | ||||
| 5 each | Cherry tomato halves | ||||
| 1/8 loaf | Bread | ||||
| 1 T. | Butter | ||||
Place the sauce and lobster meat into a non-stick pan, and heat over high heat until starting to simmer. Add a splash of cream to stop the cooking. Do not overcook! Transfer to an empty lobster shell, and spread evenly over the bottom. Top with Elizabeth topping, and place on a sizzle platter along with a cooked duchess potato portion. Place in the hot over until the topping is brown, about 5 minutes.
Transfer both lobster and potato to a warm plate. Toss the watercress and tomatoes in the vinaigrette with a pinch of salt and pepper, and plate as shown.