roasted Lobster with Porcini vinaigrette and Potato straws

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, Johns Island, South Carolina, 2015

​Serves: 2

Ingredients

Lobster

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

Porcini Vinaigrette

• 1 Tablespoon Shallot (brunoise)
• ¼ cup Porcini Mushroom (brunoise)
• 3 Tablespoons Grape Seed Oil
• 1 Tablespoon Mosto Extra Virgin Olive Oil
• 1 Tablespoon Sherry Vinegar
• ½ 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 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.  

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 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. 

Assembly

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.

Wine Match

Corton-Charlemagne Grand Cru, France, 2006

The Clubhouse at Cassique at Kiawah Island Club, image courtesy of Kiawah Island Club