Maine Lobster with Lobster-Stuffed Potato and Vinaigrette

Recipe by Michael Komick, Executive Chef/Owner of MK and MK North in Chicago, Illinois.

Recipe Ingredients:

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
1 leek
4 medium cremini mushrooms
1 teaspoon capers
2 tablespoons small diced red onions
1 tablespoon fine rondels of chive
3/4 pound butter

Cooking Directions:

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 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.
3. Poke potatoes with fork and bake on a bed of kosher salt.
4. Finely dice the leek and mushroom, sauté in a touch of oil.
5. 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.
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.

Makes 2 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.