Maine Lobster with Lobster-Stuffed Potato and Saffron-Scented Lobster Vinaigrette


  • 2 each live lobster
  • 2 each very small ldaho potatoes.
  • 3/4 cup very reduced lobster stock
  • 1/2 cup extra virgin olive oil
  • 3/4 cup sherry vinegar
  • 1/4 teaspoon Dijon mustard
  • 1 ea leek
  • 4 ea medium cremini mushrooms
  • 1 teaspoon capers
  • 2 tablespoons small diced red onions
  • 1 tablespoons fine rondels of chive
  • 3/4 lb butter


  1. Combine half the lobster stock, half the oil and vinegar with the Dijon mustard.
  2. Boil the lobsters in salted water 4 1,4 minutes, remove and shock in ice water for one minute.
  3. Shell the lobster, add the creamy parts to the remaining lobster stock.
  4. Reserve the tail (trimmed), split length wise.
  5. Dice the elbow claw and trimmed tail meat.
  6. Poke oil and bake the potato on salt.
  7. Finely dice the leek and mushroom, sauté in a touch of oil.
  8. Remove the potato, leave the base by cutting off 1/4" from the bottom, cut the same on the top.
  9. Scoop out the flesh, mash with the butter and stock, add the lobster meat, mushrooms, leek, onions, and chive.
  10. Fill the potato again, it should be buttery.
  11. Sauce the plate, place the potato above center garnish with the two pieces of tail warmed in the olive oil and serve
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