Lobster "Taramasalata" – a delicious recipe with RED lobster, meat, white potatoes, sour cream, clove of garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["1. Peel the potatoes and boil them until they are so tender that they are falling apart. Drain them very well and let them cool to room temperature.", "2. Chop the lobster meat as finely as possible and then work it over with a spoon or in a mortar until it becomes a paste like substance.", "3. Squeeze the lemon juice into a blender and puree the garlic with it. Slowly add the oil until a very tight emulsification forms.", "4. Add next as much of the roe as you wish, and let it go a wee bit further until it too has been evenly pureed. You could save a little to decorate the stuff when finished.", "5. Put this puree into a bowl with the potatoes and mash the lot until it is completely smooth. If your wrist is not as strong as mine (don't get the wrong idea I've been WHISKING for years) use an electric mixer, but not at too high a speed.", "6. Gently fold in the lobster meat and the sour cream. Season with the salt and white pepper.", "7. Serve at room temperature or slightly chilled. Drizzle some paprika infused oil over the top and decorate it with more roe on top and some the chives."]
549
kcal
Calories
50
g
Fat
24
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4-8 oz. of RED lobster roe, 1 1/2 - 2 cups of cooked lobster claw meat, 3/4 lb of very pristine white potatoes, 1 overheaped tbls. of fully fatty sour cream (or Greek yoghurt), and more.
Yes, Lobster "Taramasalata" falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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