Confit of IdahoŽ Potato with Maine Lobster Mash
Courtesy of Idaho Potato Commission
Servings: 2
Prep Time: 30 Min.
Cook Time: 20 Min.
Prep Time: 30 Min.
Cook Time: 20 Min.
What you need:
* 1-1/4 lb. fresh Maine lobster
* 2 Tbsp. olive oil
* 8 oz. bacon fat
* 8 oz. duck fat (see note below)
* 2 large IdahoŽ potatoes, large
* kosher salt, as needed
* 6 chives
* 1 tsp. sea salt, smoked
* 1 Tbsp. micro-celery or celery leaves
* 2 Tbsp. olive oil
* 8 oz. bacon fat
* 8 oz. duck fat (see note below)
* 2 large IdahoŽ potatoes, large
* kosher salt, as needed
* 6 chives
* 1 tsp. sea salt, smoked
* 1 Tbsp. micro-celery or celery leaves
What to do:
1. Remove tail and claw meat from lobster, reserving all shells. Poach lobster meat in simmering salted water for 6 min., then remove from water and allow to rest. Once cool, remove meat and chop to a small dice. Reserve.
2. Heat olive oil in a medium-size pot over medium heat, and roast lobster shells for 4 min. Once roasted, cover shells with bacon and duck fat and reduce heat to low. Peel potatoes and cut a cylinder from each, reserving potato scraps in cold water. Cut cylinders into 1 inch-thick discs. Add potato discs to fat and poach until fork-tender.
3. Place potato scraps in a small saucepot, cover with water and season with kosher salt. Bring to a simmer and cook until tender, then pass through a food mill. Add 2 Tbsp. of poaching fat to mashed potatoes, stir in lobster chunks and season to taste.
4. Place warm potato disc in center of each plate. Make quenelle (spoon shaped dumpling) of lobster-potato mash and place on center of disc. Garnish with lobster tentacle, smoked salt and micro celery.
* Note: Olive oil can be substituted for bacon or duck fat if absolutely necessary, but substitutions are not recommended.
* Recipe courtesy of E. Michael Reidt, Chef, B&O American Brasserie, Baltimore, MD
2. Heat olive oil in a medium-size pot over medium heat, and roast lobster shells for 4 min. Once roasted, cover shells with bacon and duck fat and reduce heat to low. Peel potatoes and cut a cylinder from each, reserving potato scraps in cold water. Cut cylinders into 1 inch-thick discs. Add potato discs to fat and poach until fork-tender.
3. Place potato scraps in a small saucepot, cover with water and season with kosher salt. Bring to a simmer and cook until tender, then pass through a food mill. Add 2 Tbsp. of poaching fat to mashed potatoes, stir in lobster chunks and season to taste.
4. Place warm potato disc in center of each plate. Make quenelle (spoon shaped dumpling) of lobster-potato mash and place on center of disc. Garnish with lobster tentacle, smoked salt and micro celery.
* Note: Olive oil can be substituted for bacon or duck fat if absolutely necessary, but substitutions are not recommended.
* Recipe courtesy of E. Michael Reidt, Chef, B&O American Brasserie, Baltimore, MD