Twice Cooked Idaho® Potato, Grilled Asparagus
and Maine Lobster Hash

Recipe by Gadi Weinreich, Executive Chef of Bryant Park Grill in New York City, New York.

Recipe Ingredients:

The Potato:
2 Idaho® Russet potatoes (50 count), washed
1 tablespoon kosher salt
2 cloves garlic crushed and chopped
2 tablespoons butter
Olive oil for frying
2 tablespoons butter
1/3 cup heavy cream
Salt and ground black pepper to taste

The Asparagus:
1 pound jumbo asparagus peeled and blanched (cut into 4-inch spears)
Salt and ground black pepper to taste
2 cloves garlic crushed and chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
1/4 cup olive oil

The Mushrooms:
1 pound shiitake mushroom caps
Salt and ground black pepper to taste
2 cloves garlic crushed and chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
1/4 cup olive oil

The Lobster:
1 1/2 cup fresh corn (about 4 ears of corn)
1/2 cup small diced red bell pepper
1/4 cup English peas blanched
1/2 cup peeled and seeded vine ripened tomato
4 (1 3/4-pound) Maine Lobsters, steamed and shelled (save shells and body for lobster oil and cream, tentacles for garnish)

(Note: can be done one day ahead.)
1 1/2 cups of lobster cream (Note: can be done one day ahead.)
3 tablespoon butter

The Garnish:
lobster oil
chervil sprigs
lobster tentacles

The Lobster Oil:
1/2 of reserved lobster bodies crushed
1 cup cooking olive oil
1 teaspoon tomato paste

Cooking Directions:

1. For the Potato: Preheat oven to 400°F (205°C). Set each potato on aluminum foil. Season with salt, garlic and butter.
2. Wrap potato with the foil making a package with the seam side up. Set potato in a baking dish in the middle of the oven for about one hour or until a toothpick penetrates potato easily all the way. Remove potato from foil and cut in 1/2 right across not lengthwise. Trim bottoms so it stands upright. Hollow the potato reserving the pulp. Fry potato halves in hot oil until golden brown, season with salt and set aside in a warm place.
3. Mash the pulp with 2 tablespoons butter and cream, Add salt and pepper to taste and set in a warm place inside a pastry bag fitted with 1/2-inch tip.
4. For the Asparagus: Mix all ingredients with asparagus. Set on hot grill about 1 to 1 1/2 minutes till nicely grilled, set aside in a warm place.
5. For the Shiitake Mushrooms: Mix all ingredients with shiitake mushrooms. Set on hot grill about 1 to 1 1/2 minutes till nicely grilled, set aside in a warm place.
6. For the Lobster: Cut lobster tail into four medallions. Set all ingredients in a saucepot with lobster claws and medallion. Bring to gentle boil. Season with salt, pepper and butter. Set aside.
7. For the Lobster Cream: Put 1/2 of reserved lobster shells with 4 cups heavy cream, one crushed garlic clove, 1/4 onion and 1 tablespoon tomato paste in sauce pan; cook for 20 minutes. Add 2 tablespoons of your favorite brandy. Then let steep off the fire for 1/2 hour. Strain and cool. (Can be done one day ahead).
8. Roast lobster shells in a hot pan with 1/4 cup vegetable oil until they smell good, about 5 minutes Add tomato paste and cook 1 minute more. Add rest of oil and bring to a boil. Take off fire and let steep 1 hour off the fire. Strain and chill. Can be done 2 days ahead.
9. To Assemble: In the center of a 12-inch plate set 2 tablespoons of mashed potato. Secure potato half on mash potato standing upright. Fill potato half with mashed potato using pastry bag. Arrange 4 asparagus spears in mashed potato with tips up. Set 1 claw and 1 medallion in the potato shell. Scatter rest of lobster and vegetable ragu on plate in a nice fashion. Garnish with grilled shiitake mushroom caps, chervil sprig, and lobster tentacles; finish with the drizzle of lobster oil.

Makes 4 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.