Pan Sautéed Maine Lobster

INGREDIENTS:

1 each 2½ pound Maine lobster

1 pound chef potatoes

1 pound red potatoes

1 pound asparagus

1 cup white wine

2 garlic cloves

2 shallots

1 pinch peppercorns, to taste

1 pinch thyme, to taste

1 dash honey, to taste

1 quart heavy cream

2 pounds butter

1 pinch salt, to taste

DIRECTIONS:

Steam Maine Lobster, let cool and remove meat.

Simmer chef potatoes and mash.  Dice red potatoes and blanche.  Slice tips off asparagus and bias cut the ends until they get woody.

Reduce white wine, garlic cloves, shallots, peppercorns and thyme down to almost dry.  Reduce cream and add to wine mixture and strain.  Add a touch of honey to taste.  Fold in butter and set aside.  Sauté potato cubes and asparagus in butter and add chunks of Maine Lobster, season to taste.  Pipe out whipped potato down on plate, layer guefrette and place the Maine Lobster stir fry around the sauce, garnish with lemon/dill baguette croutons and finely chopped parsley.

NUTRITIONAL:

Per serving:

calories             1973.9

carbohydrate        38.4  g

cholesterol             729  mg

total fat              183.5  g

protein                  45.3  g

sodium                1906  mg

dietary fiber           4.0  g

calcium                  264  mg

Nutritional information provided by MasterCook II, 1996.  These 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

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