• 2 pound(s) potatoes, peeled and quartered
• 1 cup(s) milk
• 2 tablespoon(s) unsalted butter, for potatoes
• 1/2 cup(s) unsalted butter, for lobster tails
• 2/3 cup(s) grated fresh horseradish, for potatoes
• 1/3 cup(s) grated fresh horseradish, for lobster tails
• Salt
• Black pepper, freshly ground
• 2 tablespoon(s) chopped fresh chives
• 4 lobster tails, boiled and shelled
• 2 cup(s) green beans, parboiled and cut on the diagonal
• 1 teaspoon(s) lemon zest
• 1 teaspoon(s) tiny green basil leaves
• 1 teaspoon(s) tiny purple basil leaves

Directions

1. To prepare the potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender.
2. Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat.
3. Remove from the heat, add the horseradish, and whip the potatoes with an electric mixer or hand masher until smooth. Season to taste with salt and pepper, cover, and keep warm until ready to use.
4. To prepare the lobster: Heat the butter, horseradish, and the chives in a medium sauté pan over medium heat. Add the lobster and cook for 5 minutes, or until hot.
5. Spoon some of the potatoes in the center of each plate. Slice each lobster tail into 5 pieces.
6. Arrange the green beans next to the potatoes and top with a sliced lobster tail. Spoon the butter mixture from the lobster over the plate. Sprinkle with lemon zest and garnish with tiny green and purple basil leaves.