Lobster Potato Cakes with Poached Eggs and American Sauce

4 servings
  • 4 medium Idaho potatoes, peeled
  • 1 pound lobster meat, cooked and sliced into 1- inch slices
  • Salt and white pepper
  • 2 tablespoons chopped chives
  • 2 tablespoons olive oil
  • 8 small eggs
  • 2 cups American Sauce, warm, recipe follows
  • Garnish:
  • 2 teaspoons caviar
  • Long chives
  • Chopped chives
  • 1 pound whole lobster, steamed and shells removed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato puree
  • 1/2 cup brandy
  • 1 cup shrimp or fish stock
  • 1/2 cup white wine
  • 1 tablespoon chopped parsley
  • 1 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper and pinch of cayenne pepper
  • Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1-ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes. Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Essence. Keep the cakes warm. Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using s slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two remaining poached eggs and two lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives.

  • In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Saute the shells for 2 to 3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer for 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne. Yield: 1 cup

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