Pan Seared Lobster with Arbequina Olive Oil Mashed Potatoes

Serves 2


The Lobster
1 large lobster tail, about half a kilo. I prefer spiny lobster, but use what’s local
Couple pinches of Pimentón de La Vera picante or just plain chili
Sea salt
1/2 cup of white wine
1 Tbs LunaOlivo Basil Lemongrass Olive oil


Cut the lobster tails in half lengthwise. Clean and pat dry. Season with sea salt and Pimenton.  Cover and refrigerate for 30 minutes to 2 hours.


When the potatoes are ready, heat the olive oil in a saute pan and add the lobster flesh side down. Sear for  about a minute and turn the lobster shell side down.  Add a little bit of the wine and drink the rest. After the alcohol has burned off, about a minute, baste the lobster with the sauce and cook for about 3 minutes more until just opaque.


The Potatoes
2 Arran Victory, Golden Wonder or your favorite mashing potatoes cut into cubes
1/4 cup LunaOlivo Arbequina olive oil
2 Tbs butter
1 clove fresh garlic, core removed and minced
Sea salt


Add the potatoes to a pot of water with 2 pinches of salt and bring to a boil for 15 minutes or until fork tender. Drain and  push through a fine mesh sieve. Add the butter, garlic, a pinch of salt and whip the olive oil in a slow drizzle.  Taste and adjust salt.


Mound the mashed potatoes in the center of the plate and top with one half of the lobster tail. Garnish with cilantro and serve with a medium bodied white from Rueda or a light bodied Sicilian red.