Ingredients
Equipment
Method
- Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the potatoes with heavy cream, butter, salt, and pepper until smooth. Fold in the chopped lobster meat and any optional seafood.
- Preheat a grill or skillet over medium-high heat. Season the lamb chops with salt and pepper. Cook for 3-4 minutes on each side for medium-rare and let rest for 5 minutes.
- In a separate skillet, heat olive oil over medium heat. Add the asparagus and season with salt and pepper. Cook until tender-crisp, about 4-5 minutes.
- Serve the lamb chops over a bed of lobster mash and alongside sautéed asparagus.
- For an extra touch of luxury, drizzle truffle oil over the lobster mash.
- Fresh, high-quality ingredients make a big difference in flavor, so opt for fresh asparagus and good seafood.
- If you're in a time crunch, pre-cooked lobster meat can simplify preparation.
- Store leftovers in an airtight container; lamb and asparagus are best within 2 days, while lobster mash can last up to 3 days. Reheat gently for optimal texture.
Nutrition
Calories: 600kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg
Notes
For an extra touch of luxury, drizzle truffle oil over the lobster mash.
Fresh, high-quality ingredients make a big difference in flavor, so opt for fresh asparagus and good seafood.
If you're in a time crunch, pre-cooked lobster meat can simplify preparation.
Store leftovers in an airtight container; lamb and asparagus are best within 2 days, while lobster mash can last up to 3 days. Reheat gently for optimal texture.
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