INGREDIENTS:
2 pounds Yukon Gold potatoes, peeled, cubed
4 cloves garlic, peeled
1½ teaspoons salt
½ cup sour cream
¼ cup marinated sundried tomatoes, finely chopped
1/3 cup sundried tomato oil
1 teaspoon angostura bitters or vermouth
1 teaspoon lemon zest, coarsely grated
2 teaspoons fresh lemon juice
½ teaspoon
Tabasco sauce
2 cups cooked Maine Lobster meat, cut into bite-size pieces
8 each small endive leaves
1 teaspoon thyme leaves, finely chopped
8 each pimento-stuffed olives
DIRECTIONS:
Combine potatoes, garlic and salt in enough water to just cover mixture in small saucepan. Cook until tender; drain, reserving 1/2 cup liquid. Mash potatoes and garlic and whip in sour cream. Add enough liquid to make potatoes creamy, but still thick. Stir in the tomatoes; keep warm.
Combine reserved tomato oil, bitters or vermouth, lemon zest, lemon juice and
Tabasco in small jar, mixing well; set aside.
To serve, place equal amount of potatoes in martini or other footed shallow goblets; top with Maine Lobster. Place 2 endive leaves into each, sprinkle with thyme and drizzle with oil. Spear 2 olives each onto 4 cocktail picks and serve with martinis.
NUTRITIONAL:
Per serving:
calories 610
cholesterol 65 milligrams
protein 31 grams
sodium 1391 milligrams
total fat 28.5 grams
dietary fiber 30.3 grams
carbohydrate 65.9 grams
calcium 573 milligrams
Nutritional information provided by MasterCook II. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
