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I can not believe that I hadn’t posted this recipe yet.  It must have been lost in the chaos of the holidays.  But this is one of those better late than never recipes.

It is tradition in my family to have a lobster dinner on Christmas Eve.  Last year our traditional Christmas was put on the back seat because I had given birth to my son a few days before the holiday and wasn’t able to travel to my family. The year prior my past employer wouldn’t give me the time off for the holiday so I couldn’t travel to see my family;  I sure wasn’t in the mood to cook up lobster for myself that year.  Needless to say I was counting down the days to this past holiday and couldn’t wait to get back to tradition.  Even with all the hype I created for myself I was definitely not disappointed.  The lobster tails that my mother bought where huge.  My husband and I were shocked when she started pulling them out of the refrigerator.  However, since bigger isn’t always better in terms of the flavor of lobster I kept my excitement to a minimum.  The tails were seasoned to perfection, the lobster was tender and full of sweet flavor and the company of family was fabulous.  Well minus my sister and nephew not making it from Dallas because of canceled flights.  I prefer seasoned lobster tails over whole lobster but I will never turn down either.

Ingredients:
6 lobster tails
8 scallion, chopped
1 tablespoon lemon juice
2 garlic cloves, crushed
¼ bunch cilantro, chopped
4 tablespoons extra virgin olive oil
salt and fresh ground black pepper

Instructions: In a bowl mix scallion, garlic, lemon juice, cilantro, olive oil, salt and pepper.  Cut through the back of the lobster tail slightly cut into the lobster meat.  Apply a generous amount of marinade to the lobster making sure to spread some between the meat and the shell sides.
Wrap tails loosely with foil to be sure not to burn or overcook. Place on cooking tray and Bake at 350°F for 10 minutes. Check progress and cook longer depending on the size of your lobster tails.  Once lobster meat turns to an opaque white unwrap from foil and cook under broiler for 2-3 minutes.

Scallion Mashed Potatoes:

This is the mashed potato recipe used by my Irish grandmother and is a family favorite.  Since I’ve been preparing these potatoes for so many years I don’t use proper measurements but when making them this time I tried to keep track so I could share them with you.  What’s great about mashed potatoes is that you can use your creativity and customize them to your preference.  These potatoes were topped with sauteed scallions.


Ingredients:

5 lb. bag white potatoes, peeled & quartered
1 (8 oz.) package of cream cheese, room temperature
4 tablespoons salted butter
½ cup milk
2 garlic cloves, crushed
salt and fresh ground black pepper

Potato Topping:

6 scallion, chopped
2 tablespoons butter
1 garlic clove, crushed
salt and fresh ground black pepper

Instructions: Boil potatoes in large covered pot until potatoes are tender. Remove from heat, drain immediately and return potatoes to pot.  Using electric mixer mix potatoes and butter. Quarter cream cheese and mix in one quarter at a time.  Mix in milk gradually until potatoes reach your preferred consistency.  Mix in garlic, salt and pepper to your preference.

For topping heat butter in a skillet and saute scallion, garlic and season with salt and fresh ground black pepper.

Tips: When potatoes are finished cooking do not let them sit in hot water.  Drain immediately.  I place my pot of drained potatoes into the sink to insure potatoes don’t splatter all over my kitchen while mixing.  Add in milk a little at a time and mix to insure your mashed potatoes don’t become soup.  To save time you can peel, cut and rinse potatoes the night before.  Just be sure to place potatoes in ice cold water and refrigerate.  Prior to cooking drain and rinse potatoes then add fresh water.