Uptown Taramasalata - Its Good Stuff -
From alisdhair 15 years ago
- 30 minutes to make
- Serves 4
Taramasalata is Greek in origin, and properly made from taramas which are strictly carp roe eggs (sometimes certain species of cod) – Carp have a better repute in Europe since they are much cleaner and less disgusting over here . Read more It must be something in the water. This version I make with lobster roe and even some meat. It is much better though more expensive. And I took a liberty with the name too! See less
Ingredients
- 4-8 oz. of RED lobster roe - depending upon your budget shopping list
- 1 ½ - 2 cups of cooked lobster claw meat shopping list
- ¾ lb of very pristine white potatoes shopping list
- 1 overheaped tbls. of fully fatty sour cream (or Greek yoghurt) shopping list
- 1 large clove of garlic shopping list
- ¾ cup of the most excellent olive oil shopping list
- The juice of a lemon shopping list
- salt, white pepper shopping list
- Fresh very roughly chopped chives shopping list
How to make it
- 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.
- 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.
- Squeeze the lemon juice into a blender and purèe the garlic with it. Slowly add the oil until an emulsification forms very tight and forthright.
- Add next as much of the roe as you wish, and let it go a wee bit further until it too has been evenly purèed. You could save a little to decorate the stuff when finished.
- Put this purèe 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 a too high a speed.
- Gently fold in the lobster meat and the sour cream. Season with the salt and white pepper.
- 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.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- merlin San Francisco, CA
- mrgresch Milwaukee, WI
- mystic_river1 Bradenton, Florida
- jo_jo_ba Oshawa, CA
- clbacon Birmingham, AL
- alisdhair Falcarragh, IE
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The Rating
Reviewed by 5 people-
Wonderful!
mystic_river1
in Bradenton loved it
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Yeah, that looks yummy. Now all we need is some pike dumplings with some carp laitance.
mrgresch
in Milwaukee loved it
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This sounds great. I would try to make it with crab, to suit my budget.
merlin
in San Francisco loved it
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