The Dish: Alma Nove's Grilled Swordfish

-- 4 ea. 7 oz. center cut sword fish
-- 2tbl. olive oil
-- S&P

Garnish

-- Extra virgin olive oil
-- ¼ t Lemon juice
-- 1 cup Baby arugula
-- 2tbl fine dice of tomatoes

Mashed potatoes

-- 3# peeled russet potatoes
-- ½# butter
-- S&P
-- 1 cup lobster cream
-- ½ cup chopped lobster meat

Lobster Cream

-- 2  1 ¼ #  lobsters
-- 1 qt heavy cream
-- ½ cup chopped tomatoes
-- ¼ c diced onion
-- ¼ c diced carrots
-- 1 c dry white wine
-- 2 bay leaves
-- S&P

Cook lobsters in boiling water for 7 mins.

Pull off the claws and tails of the lobster, chill, shuck and chop the meat

Pull the outer shell off the head and discard outer shell. Cut the head into three pieces

Sauté the carrots and onion in 1 tbl blended oil in a 3qt sauce pan over medium heat. About four minutes

Add the tomatoes and lobster heads sauté for 1 min the  add the white wine and bay leaves. Reduce the white wine to 1 tbl spoon then add the heavy cream and simmer over low heat for 20 mins.

Puree the cream mixture in a blender on high and strain through a fine strainer.reserve

Cover the potatoes in salted water and cooktil fork tender, pass through a food mill

Fold in the butter, the cup of lobster cream and season. Check the texture if needed add in more lobster cream

Fold in the lobster meat

To assemble the dish

-- Season and oil the sword fish place on a medium grill and cook for 4-5 minutes on each side or til done

-- Place a scoop of the lobster mashed potatoes in the center of the dish and lay a the sword fish on top and drizzle with extra virgin olive oil

 -- In a small bowl mix the arugula, tomatoes, lemon and olive oil and place a small pile on top of the sword fish