Good Friday Dinner

Lobster on celery root puree and roasted carrot with a mango rum glaze.  The inspiration was a roasted carrots posted by Alanna Kellogg at http://kitchen-parade-veggieventure.blogspot.com/2011/04/bourbon-glazed-roasted-carrots.html#comment-form.  The lobster and celery root purre was my concoction for the evening.

The lobster tails were boiled and stripped.  The celery root was sauteed with garlic and shallots, then boiled down in chicken stock.  Finally I pour thecelery mixture into the blender and pureed.  The carrots were cleaned and covered in olive oil, salt pepper, and paprika.  Roasted in the oven until tender.  The glaze was butter, brown sugar, mango rum, and pineapple juice.  Not exactly the same as Alanna but I took a little cok's license.  Everything was topped off with the last galss of Trebbiano wine.  Please e-mail for details but I need a quick rest after making and eating this meal.

The plating was nothing more than placing the puree of the plate, topping the puree with Italien Parsley and then the meat of the lobster.  This was surrounded by the lobster tail husks and the glazed carrots.