Warm Maine Lobster With Truffled Peruvian Potatoes Over Frisee, Watercress Sauce
Recipe courtesy of Michael Weisshaupt, Executive Chef, Fiddler's Elbow (Bedminster Township, N.J.)
Ingredients
- whole Maine lobster - 1 1/4 lbs., 3 ea.
- Peruvian potatoes - 8 ea., medium-sized
- watercress - 1 bunch, blanched
- summer truffle - 1 ea., small
- sour cream - 1 cup
- frisee - 1 head
- Champagne vinegar - 2 Tbsp.
- extra virgin olive oil - 5 Tbsp.
- truffle oil - 1 Tbsp.
- lemon - 2 Tbsp.
- salt - to taste
- pepper - to taste
- chervil - 6 sprigs, fresh
Instructions
- Simmer the Maine lobster for five minutes in a court bouillon and cool in an ice bath.
- Boil Peruvian potatoes until tender. Cool. Peel and cut into quarter inch thick slices.
- Season with Champagne vinegar, extra virgin olive oil, salt and pepper and top with shaved black truffles (preferably fresh winter truffles).
- Purée the blanched watercress and mix with sour cream and flavor with salt, pepper, lemon juice and a drizzle of truffle oil.
- Split the lobsters in half and take the meat completely out of the shell including the claws.
- Warm the lobster meat by placing it on a buttered plate and place in preheated oven at 280°F for five minutes.
- Arrange the truffled potatoes in a circular fashion on an 11” plate (approximately 8 slices per plate), pick friese and set in the center of the marinated potatoes.
- Arrange the warm lobster (½ tail and one claw per dish) nicely on top of the frisee salad.
- Drizzle the watercress sauce around the plate and garnish with fresh chervil.
