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Potato Crusted Lobster Tails With Truffled Mashed Potatoes

  • Yield: 4 servings


  • 4 Maine lobster tails (about 7 ounces each), shelled
  • Essence
  • Salt or freshly ground black pepper
  • 1/4 cup Dijon mustard
  • 2 large baking potatoes, like russets, peeled
  • 3 tablespoons olive oil
  • Truffled Mashed Potatoes
  • 1 tablespoon chopped fresh parsley leaves


  • Season the lobster tails lightly with Essence, salt, and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with Essence, salt, and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth and roll them up tightly to make the potatoes adhere to the lobster. Remove the cloth.
  • Heat the olive oil in a medium-size saute 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, then season with Essence.
  • To serve, mound Truffled Mashed Potatoes in the center of 4 serving plates. Place one lobster tail on each plate, and garnish with parsley. Serve immediately.

Recipe Details