Behind the Recipes
Warm Maine Lobster with Truffled Peruvian Potatoes, Frisée and Watercress Sauce by Chef Michael Weisshaupt
Makes 6 servings
INGREDIENTS:
3 whole Maine lobster (1 and 1/4 lbs. each)
8 medium-sized Peruvian potatoes
1 bunch of blanched watercress
1 small winter truffle
1 cup of sour cream
1 head frisée
2 tbsp. champagne vinegar
5 tbsp. extra virgin olive oil
1 tbsp. truffle oil
2 tbsp. lemon
Salt and pepper to taste
6 sprigs of fresh chervil
PREPARATION:
1. Simmer the Maine lobster for five minutes in a court bouillon and cool in ice bath.
2. Boil Peruvian potatoes until tender. Cool, peel and cut into quarter inch thick slices.
3. Season with champagne vinegar, extra virgin olive oil, salt and pepper and top with shaved black truffles (preferably fresh winter truffles).
4. Puree the blanched watercress and mix with sour cream and flavor with salt, pepper, lemon juice and a drizzle of truffle oil.
5. Split the lobsters in half and take the meat completely out of the shell including the claws.
6. Warm the lobster meat by placing it on a buttered plate and place in preheated oven at 280 degrees for five minutes.
7. Arrange the truffled potatoes in a circular fashion on an 11-inch plate (approx. 8 slices per plate), pick frisée and set in the center of the marinated potatoes. Then arrange the warm lobster (1/2 tail and one claw per dish) nicely on top of the frisée salad.
8. Drizzle the watercress sauce around the plate and garnish with fresh chervil.
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