FAMILY RECIPE: Celery Root and Turnip Purée with Roasted Lobster
Ingredients:
2 1 ¼ Lobsters
1 lb Turnip, peeled and washed and cut into 2” pieces
½ lb Celery Root, peeled and washed cut into 2” pieces
3 Garlic Cloves peeled and smashed
2 sprigs Thyme remove the leaves from the stem
1 qt Milk
4 oz Butter
6 oz Olive oil
2 oz Peatops
Salt and Pepper

Method of Preparation:
In a one-gallon pot bring to high heat. In a bowl put the Turnips and Celery Root and olive oil, mix so that they are coated. Place into the hot pot. Once light brown and the thyme and garlic. Roast until the garlic is light brown. Add the milk and stir so it doesn’t burn. Simmer until soft. Then blend to a smooth consistency last add the butter and finish to blend.

Cook the lobster in boiling water. Separate claws and tail. Cook the claws for seven minutes and tails for five minutes. The tails will not be cooked all the way. Remove from the shell and cut the tail in ¼” peace’s and leave the claws whole.

Remove the claw meat and cut the lobster tail in half. In a hot pan add olive oil and salt and pepper the lobster and lay the lobster tail meat side down and finish cooking the lobster in the pan. The lobster should be golden brown. Finish with a little butter.