Lobster Taramasalata

• 4-8 oz. of RED lobster roe
• 1 1/2 - 2 cups of cooked lobster claw meat
• 3/4 lb of very pristine white potatoes
• 1 overheaped tbls. of fully fatty sour cream (or Greek yoghurt)
• 1 large clove of garlic
• 3/4 cup of excellent quality olive oil
• The juice of a lemon
• Salt, white pepper
• Fresh very roughly chopped chives

1. 1.teel 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.
2. 2.thop 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.
3. 3.tqueeze the lemon juice into a blender and puree the garlic with it. Slowly add the oil until a very tight emulsification forms.
4. 4.tdd next as much of the roe as you wish, and let it go a wee bit further until it too has been evenly pureed. You could save a little to decorate the stuff when finished.
5. 5.tut this puree 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 at too high a speed.
6. 6.tently fold in the lobster meat and the sour cream. Season with the salt and white pepper.
7. 7.terve 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.

red lobster, meat, white potatoes, sour cream, clove of garlic, olive oil, lemon, salt, fresh very roughly chopped chives

Taken from www.epicurious.com/recipes/member/views/lobster-taramasalata-50052545 (may not work)