Roasted lobster

Recipe by Doug Blair, Director of Culinary Operations at Kiawah Island Club, South Carolina, USA

Serves 2

Ingredients

Lobster
1 two pound  Live Lobster
1 ounce Grape Seed Oil
2 Bay Leaves
4 Tablespoons Butter
Salt and Pepper (to taste)

Porcini Vinaigrette
1 Tablespoons Shallot (brunoise)
¼ cup Porcini Mushroom (brunoise)
3 Tablespoons Grape Seed Oil
1 Tablespoons Mosto Extra Virgin Olive Oil
1 Tablespoon  Sherry Vinegar
1/2 Lemon (juiced)
Salt and White Pepper (to taste)

Potato Straws 
1 Russet Potato
1 quart Grape Seed Oil
Salt and Pepper (to taste)

Preparation

Lobster
Separate the claws from the head leaving the head and tail intact.  
Boil the claws for 5 minutes and the head and tail for 3 minutes then chill in ice water.
Remove the meat from the shell, and split the tail in half.
In a medium hot pan, add 1 oz. of grape seed oil.  
Season the lobster with salt and pepper and add to the pan, cooking on each side for 2 minutes.  
Add the bay leaves and butter then baste for 1 minute.  
Remove the lobster from the pan and place on a paper towel.  

Porcini Vinaigrette
Sweat the shallot and porcini mushroom together in the grapeseed oil until the shallot is translucent and chill.  
In a bowl add all the ingredients and whisk thoroughly.

Potato Straws
With a Japanese mandolin, cut the potato lengthwise into 1/8-inch straws and store them in submerged water. 
Heat the grape seed oil to 285°F.
Pat dry the potato straws on paper towel thoroughly.
Fry the straws until a golden brown, then season with salt and pepper immediately upon removing from oil. Place the straws on a paper towel to absorb excess oil.

Assembly

Place some of the potato straws on two plates and arrange the lobster on top.  
Drizzle the porcini vinaigrette on top of the lobster. Garnish with the bay leaves and serve.

Wine Match

Chardonnay, Domaine Bonneau du Martray, Corton-Charlemagne Grand Cru, France, 2006

The Cassique Clubhouse at Kiawah Island Club, South Carolina, USA