Twice cooked Idaho® Potato, Grilled Asparagus and Maine Lobster Hash


  • For the potato:
  • 2 50 count Idaho Russet potato, washed
  • Tablespoon kosher salt
  • 2 tablespoon butter
  • 2 cloves garlic crushed and chopped
  • 2 long sheets of aluminum foil
  • Olive oil for frying set to 350ºF
  • 2 tablespoon butter
  • 1/3 cup heavy cream
  • Salt & pepper to taste
  • For the Asparagus:
  • 1 lb jumbo asparagus peeled and blanched (cut into 4" spears)
  • Salt and pepper to taste
  • 2 cloves garlic crushed and chopped
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh rosemary
  • 1/4 cup olive oil (of your choice)
  • For the Lobster:
  • 1 1/2 cups fresh corn (about 4 ears of corn)
  • 1/2 cup small diced red bell pepper
  • 1/4 cup English peas blanched
  • 1/2 cup peeled and seeded vine ripen tomato
  • 4 - 1 3/4 lbs. Maine Lobsters - steamed and shelled (save shells and body for lobster oil and cream, tentacles for garnish) - Note: can be done one day ahead
  • 1 1/2 cups of lobster cream - Note: can be done one day ahead
  • 3 tablespoons butter
  • For the garnish:
  • Lobster oil
  • 1 lb Shiitake mushroom caps, grilled
  • Chervil sprigs
  • Lobster tentacles
  • For the Lobster Oil:
  • 1/2 of reserved lobster bodies crushed
  • 1 cup cooking olive oil
  • 1 teaspoon tomato paste


For the potato:
  1. Pre-heat oven to 400 F
  2. Set each potato on the aluminum foil. Season with salt, garlic and butter. Wrap potato with the foil make a package with the seam side up. Set potato in a baking dish in the middle of the oven for about one hour or until a toothpick penetrates potato easily all the way. Remove potato from foil and cut in 1/2 right across not lengthwise. Trim bottoms so its stand upright. Hollow the potato reserving the pulp for mash potato. Fry potato halves in hot oil until golden brown, season with salt and set aside in a warm place.
  3. For the pulp, mash with 2 tablespoons butter and cream, Add salt and pepper to taste and set in a warm place inside a pasty bag fitted with 1/2" tip.
For the Asparagus:
  1. Mix all ingredients with asparagus. Sets on hot grill about 1 minute to 1 1/2 minutes till nicely grilled, set aside in a warm place.
For the Lobster:
  1. Cut lobster tail into four medallions. Set all ingredients in a saucepot with lobster claws and medallion, Bring to gentle boil, Season with salt, pepper and butter, Set aside.
For the Lobster Cream:
  1. Put 1/2 off reserved lobster shells with 4 cups heavy cream, one crushed garlic clove, 1/4 onion and one tablespoon tomato paste, cook for 20 minutes add tablespoons your favorite brandy Then let steep off the fire for 1/2 hour. Strain and cool. (Can be done one day ahead).
  2. Roast lobster shells in a hot pan with 1/4 cup oil until they smell good, about 5 minutes. Add tomato paste and cook one minute more. Add rest of oil and bring to a boil. Take off fire and let steep one hour off the fire. Strain and chill. Can be done 2 days ahead.
  3. For the shiitake mushroom, use same method as asparagus spears.
To assemble:
  1. In the center of a 12" plate set 2 tablespoons of mashed potato. Secure potato half on mash potato standing up right. Fill potato half 3% with mashed potato using pastry bag. Arrange 4 asparagus spears in mashed potato with tips up. Set one claw and one medallion in the potato shell. Scatter rest of lobster and vegetable Ragu on plate in a nice fashion. Garnish with grilled shiitake mushroom caps, chervil sprig, lobster tentacles, finish with the drizzle of lobster oil.
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Yield: 4 Servings

Gadi Weinreich
Bryant Park Grill
New York, NY

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