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
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
