Maine Lobster with Lobster-Stuffed Potato and Vinaigrette
Recipe by Michael Komick, Executive Chef/Owner of MK and MK North in Chicago, Illinois.
3/4 cup very reduced lobster stock
1/2 cup extra virgin olive oil
3/4 cup sherry vinegar
1/4 teaspoon Dijon mustard
2 live lobsters
2 very small Idaho® potatoes
Kosher salt, as needed
4 medium cremini mushrooms
1 teaspoon capers
2 tablespoons small diced red onions
1 tablespoon fine rondels of chive
3/4 pound butter
- Combine half the lobster stock, half the oil and vinegar with the Dijon mustard.
- Boil the lobsters in salted water 4 1/4 minutes, remove and shock in ice water for 1 minute. Shell the lobster, add the creamy parts to the lobster stock. Reserve the tail (trimmed), split length wise. Dice the elbow claw and trim medium tail meat.
- Poke potatoes with fork and bake on a bed of kosher salt.
- Finely dice the leek and mushroom, sauté in a touch of oil.
- Remove the potato. Cut off 1/4-inch 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.
- Fill the potato with the mixture, it should be buttery.
- Sauce the plate; place the potato above center garnish with the two pieces of tail warmed in the olive oil and serve.
Makes 2 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.