Stephen Richards' Maine Lobster and Crispy Yukon Potato Napoelon

1:35 PM, Sep 12, 2012   |    comments
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Layered with hand picked local mushrooms and fresh herb cream

½ medium sized Yukon potato (shredded)
3 oz sliced mushrooms (your choice)
1 tbl chopped fresh herbs (basil, dill and chive)
pinch of salt and pepper
1 tbl olive oil
1/3 c heavy cream
meat from a 1 lb soft shell lobster
1 tbl whole butter
1 tsp fresh chopped garlic
1 tbl dry vermouth


For the Latkes:
Heat oil in saute pan until oil begins to smoke
Form latkes out of shredded potato and place in pan in hot oil
Cook latkes on each side on high heat for about 2 minutes or until crispy
sprinkle with salt and fresh cracked black pepper and set on paper towel to drain

For the sauce:
Heat oil in saute pan until oil begins to smoke
Place mushrooms in hot oil and let sit without shaking for 1 minute
Flip mushrooms and drain oil
deglaze with vermouth and add cream. Reduce by ¼
Turn down to low and add lobster meat, garlic and fresh herbs
Simmer for another 1 minute and finish by whirling in whole butter

To plate:
Place one potato latke on plate crispy side up
Cover with ½ of mushroom lobster sauce
place the other latke on top and cover with sauce again
garnish with fresh chives, basil and lobster head(optional)


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