Confit of Idaho® Potato with Maine Lobster Mash
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Credit: E. Michael Reidt, Chef, B&O American Brasserie, Baltimore
The National Culinary Review, April 2014
1 (1¼ lbs.) Maine lobster
2 T. olive oil
8 oz. bacon fat
8 oz. duck fat
2 large Idaho® potatoes
Kosher salt, as needed
1 t. smoked sea salt
1 T. micro-celery or celery leaves
1. Remove tail and claw meat from lobster, reserving shells. Poach lobster meat in simmering salted water for 6 minutes. Remove from water; rest. Once cool, remove meat; chop to small dice. Reserve.
2. Heat olive oil in medium-size pot over medium heat. Roast lobster shells 4 minutes. Once roasted, cover shells with bacon and duck fat; reduce heat to low. Peel potatoes; cut cylinder from each, reserving potato scraps in cold water. Cut cylinders into 1-inch-thick discs. Add potato discs to fat; poach until fork-tender.
3. Place potato scraps in small saucepot. Cover with water; season with kosher salt. Bring to a simmer; cook until tender. Pass through food mill. Add 2 T. poaching fat to mashed potatoes; stir in lobster chunks. Season to taste.
4. Place warm potato disc in center of each plate. Make quenelle of lobster/potato mash; place on center of disc. Garnish with lobster tentacle, smoked salt and micro celery.
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