Roast Maine Lobster with Crushed Potatoes, Sautéed Spinach and Lemon Garlic Butter Recipe

DIRECTIONS

For the garlic butter:

Combine all ingredients and set aside at room temperature.

For the lobster:

Steam or boil lobster for 3-4 minutes, until the shell turns bright red and the meat is slightly pre-cooked. When cool enough to handle, using a heavy knife, separate and crack the claws. Split the lobster body in half from head to tail.  Arrange lobster on a roasting pan, cut side up. Preheat oven to 475 degrees. Spread half the compound butter over the tails and place the remaining butter in a small sauce pot. Melt over low heat and add lemon juice to taste.

Roast the lobster approximately 8-10 minutes until lightly browned and the shells are a deep red and fragrant. Meanwhile, cook the potatoes and spinach.

Cook potatoes in boiling salted water until tender. Transfer to a warm serving bowl. Using a fork, lightly crush the potatoes with 2 tablespoons of extra-virgin olive oil. Add lemon zest and season with salt and freshly ground black pepper.

Bring 2 inches of water to a boil in a large pot, set over high heat.  Add spinach and stir until just wilted, approximately 1 minute. Season with salt and pepper. Remove spinach with a slotted spoon and spread out on a tray to cool. Gently squeeze out the excess water and set aside.
Heat 1 tablespoon of oil in a large sauté pan over a medium-low heat. Add garlic and cook slowly in oil until golden brown – approximately 5 minutes. Add spinach, raise heat and cook until just warmed through. Season with salt and pepper and finish with a little extra virgin olive oil and crushed chile flakes (if desired).

Arrange on a warmed serving platter. Pour the pan juices over the meat and around the platter. Serve with the crushed potatoes, sautéed spinach and the melted lemon butter for dipping.