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Maine Lobster with Lobster-Stuffed Potato and Vinaigrette
Courtesy of Idaho Potato Commission
Servings: 2
Prep Time: 25 Min. Cook Time: 50 Min. What you need:
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+ 3/4 c. very reduced lobster stock
+ 1/2 c. extra virgin olive oil + 3/4 c. sherry vinegar + 1/4 tsp. Dijon mustard + 2 live lobsters + 2 very small ldaho® potatoes + 1 leek + 4 medium cremini mushrooms + 1 tsp. capers + 2 Tbsp. small diced red onions + 1 Tbsp. fine rondels of chive + 3/4 lb. butter What to do:
1. Combine half the lobster stock, half the oil and vinegar with the Dijon mustard.
2. Boil the lobsters in salted water 4 1/4 min., remove and shock in ice water for one min. Shell the lobster, add the creamy parts to the lobster stock. Reserve the tail (trimmed), split length wise. Dice the elbow claw and trimmed tail meat. 3. Poke potatoes with fork and bake on salt. 4. Finely dice the leek and mushroom, sauté in a touch of oil. 5. Remove the potato. Cut off 1/4-in. from the bottom; cut the same on the top. Scoop out the flesh, mash with the butter and stock, add the lobster meat, mushrooms, leek, onions, and chive. 6. Fill the potato with the mixture, it should be buttery. 7. Sauce the plate; place the potato above center garnish with the two pieces of tail warmed in the olive oil and serve. * Recipe courtesy of Michael Komick, Exec Chef/Owner, MK and MK North, Chicago . |
