4 Maine lobster tails (about 7 ounces each), shelled
Essence, recipe follows
Salt or freshly ground black pepper
1/4 cup Dijon mustard
2 large baking potatoes, like russets, peeled
3 tablespoons olive oil
Truffled Mashed Potatoes, recipe follows
1 tablespoon chopped fresh parsley leaves

Cooking Recipe:

Season the lobster tails lightly with Essence, salt, and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with Essence, salt, and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth and roll them up tightly to make the potatoes adhere to the lobster. Remove the cloth. Heat the olive oil in a medium-size saute pan over medium heat. Add the lobster tails and pan-fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, then season with Essence. To serve, mound Truffled Mashed patatos in the center of 4 serving plates. Place one lobster tail on each plate, and garnish (sprinkle gratuitously) with parsley. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Truffled Mashed Potatoes:
1 pound potatoes, peeled and cut into 3/4 inch dice
4 tablespoons truffle buttter (4 tablespoons butter mixed with 1/2 teaspoon minced black truffles)
1/2 cup heavy cream
2 teaspoons truffle oil
1 teaspoon salt
1/2 teaspoon freshly ground white pepper

Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the truffle butter (comes in salted and unsalted types) and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.

Serve immediately.

Yield: 2 cups