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Potato Crusted Lobster Tails On A Bed Of Crawfish Mashed Potatoes

  • Yield: 4 servings


  • 2 tablespoons unsalted butter
  • 1/2 pound peeled crawfish tails
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream
  • Essence to taste
  • Roasted Garlic Mashed Potatoes
  • 4 Maine lobster tails (about 7 ounces each), shelled
  • 1/4 cup Dijon mustard
  • 2 large Idaho potatoes, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley leaves


  • Heat the butter in a large saucepan over medium heat. Add the crawfish tails, season with salt and pepper, and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Season with Essence. Add the garlic mashed potatoes and season again with salt and pepper if needed. Set aside and keep warm.
  • Season the lobster tails with salt and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with salt and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth, roll them up tightly to adhere the potatoes to the lobster, and remove the cloth.
  • Heat the olive oil in a medium-size sautÈ pan over medium heat. Add the lobster tails and pan-fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, the season with Essence.
  • To serve, mound the crawfish-and-mashed potato mixture in the center of 4 dinner plates. Lay the lobster tail over the potatoes and garnish with the parsley.