Glazed Lobster With Charred Asparagus And Lobster Mashed Yukon Gold Potatoes Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

Freshly ground black pepper

Dash cayenne

1 ounce (1/4 stick) chilled butter, chopped into chunks

2 tablespoons chopped garlic

Dash dry mustard

1/2 cup clam juice

Fresh black pepper

1 (2-pound) lobster, steamed or boiled 6 minutes and cooled in ice water

6 tablespoons (3/4 stick) butter, softened

4 egg yolks

6 tablespoons flour

6 pieces jumbo asparagus

Glacage, recipe follows

Kosher or sea salt

3 large shallots, sliced thinly

Fresh ground black pepper

2 bay leaves

Lobster Veloute, recipe follows

4 tablespoons olive oil, divided

Charred Asparagus, recipe follows

2 tablespoons virgin olive oil

1/2 teaspoon chopped fresh tarragon

3 tablespoons cream, warmed

Lobster Mashed Yukon Potatoes, recipe follows

2 to 3 teaspoons lemon juice

1 teaspoon balsamic vinegar

Kosher salt

8 ounces yukon gold potatoes, cooked tender and mashed

2 tablespoons chopped chives or tarragon, as a garnish

1/4 cup clam juice

Reserved lobster knuckle meat

1 pint lobster stock

3 tablespoons butter, melted

12 tablespoons unsalted butter (1 1/2 sticks), melted and warm

1 cup heavy whipping cream

1/8 cup dry white wine

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