Lobster/Baked Purple Potatoes & Parmesan Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Hook Line Sinker: A seafood cookbook

Hook Line Sinker

By Galton Blackiston

Published 2017

  • About


For the Potatoes

  • 6 medium-sized purple potatoes, such as Prairie Blush or Purple Majesty
  • olive oil
  • sea salt
  • 100 g salted butter
  • 2 x 500 g cooked lobsters, meat removed, roughly diced


    To bake the potatoes

    Preheat the oven to 200°C/400°F/gas mark 6. Wash the potatoes in cold water and then brush with a little oil and dust with sea salt to draw the moisture out of the skin. Bake the potatoes for 1-1¼ hours or until tender. Remove from the oven and set aside to cool slightly; when cool enough to handle, cut in half, scoop out the flesh, retaining the skin, and pass the flesh through a fine sieve into a saucepan, add the butter and mix through to incorporate thoroughly. Set aside and keep them warm.

    To make the sauce

    Heat the cream, mustard, lemon zest and juice together in a pan until it comes to the boil. Take it off the heat, whisk in the egg yolks until combined, then stir in the Parmesan and add the basil. Season to taste with sugar, salt and freshly ground black pepper and continue to cook until the sauce thickens. Serve the sauce warm when needed.