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🍽️ Glasered Lobster Tail on Potato Chive Mash with Caviar and Nut Butter Foam

760 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 1 kg
• salt pinch
• lobster tails - with sea salt butter, frozen 6 pcs.
• butter 120 g
• wheat flour, Type 405 2 tbsp
• milk 200 ml
• nutmeg, ground pinch
• pepper, black ground pinch
• chives, fresh 1 bunch
• sturgeon caviar 15 g

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into large chunks.
3. 3. Place the potato chunks in salted water.
4. 4. Cook the potatoes for about 20 minutes until tender.
5. 5. Preheat the oven to 200 degrees Celsius with top and bottom heat.
6. 6. Alternatively, set the fan-forced setting to 180 degrees Celsius.
7. 7. Remove the label and foil from the lobster tails.
8. 8. Place the lobster tails in the aluminum foil tray.
9. 9. Place the tray on the middle rack in the oven.
10. 10. Bake the lobster tails for 20 to 25 minutes.
11. 11. Put 50 grams of butter into a small saucepan.
12. 12. Heat the butter over medium heat.
13. 13. Stir the butter with a whisk.
14. 14. Brown the butter until it is golden brown.
15. 15. Wait until the butter smells nutty.
16. 16. Immediately pour the browned butter into a small bowl.
17. 17. This prevents the butter from browning further.
18. 18. Put 2 tablespoons of flour into a second saucepan.
19. 19. Sauté the flour in 20 grams of butter.
20. 20. Deglaze the mixture with 100 milliliters of milk.
21. 21. Cook the sauce until smooth, stirring constantly.
22. 22. Create a béchamel sauce.
23. 23. Stir the brown nut butter into the béchamel sauce.
24. 24. Season the sauce with salt.
25. 25. Season the sauce with pepper.
26. 26. Season the sauce with nutmeg.
27. 27. Wash the chives.
28. 28. Shake the chives dry.
29. 29. Cut the chives into fine rings.
30. 30. Drain the cooked potatoes.
31. 31. Let the potatoes steam dry for a short moment.
32. 32. Mash the potatoes roughly with a potato masher.
33. 33. Keep some potato chunks intact in the mash.
34. 34. Add 50 milliliters of milk to the potato mash.
35. 35. Add 50 grams of butter to the potato mash.
36. 36. Fold the chives into the potato mash.
37. 37. Season the mash with salt.
38. 38. Season the mash with pepper.
39. 39. Season the mash with nutmeg.
40. 40. Take the lobster tails out of the oven.
41. 41. Halve the lobster tails lengthwise.
42. 42. Pour the butter sauce from the packet over the lobster tails.
43. 43. Add 50 milliliters of cold milk to the nut butter sauce.
44. 44. Foam the sauce using a hand blender.
45. 45. Alternatively, foam the sauce with a whisk.
46. 46. Create a airy foam.
47. 47. Place the potato chive mash in the center of the plates.
48. 48. Place 3 lobster tail halves on top of the mash.
49. 49. Garnish the dish with some caviar.
50. 50. Drizzle the dish with the nut butter foam.

Nutrition per serving

• kcal: 760
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 52 g