Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, 2015
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 sauté pan, add the 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.
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.
With a Japanese mandolin, cut the potato lengthwise into ⅛-inch straws and store them in submerged water and store in water for a few hours or overnight. Heat the grape seed oil to 285°F in a 12-quart saucepan. Pat dry the potato straws on a paper towel thoroughly. Fry the straws until golden brown, and place on a paper towel to absorb excess oil. Season with salt and pepper.
Place some 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.
Corton-Charlemagne Grand Cru, France, 2006
The Clubhouse at Cassique at Kiawah Island Club, image courtesy of Kiawah Island Club