Potato Crisp with Lobster, Spinach & Gruyere

Food Service Search Staff

INGREDIENTS:1 1-lb. lobster
1 quart shortening, for frying
1 peeled potato
2 Tbsp. chopped shallots
1 large lemon, juice only
1 cup white wine
1 cup cream
6 oz. regular mushrooms
1 cup fresh spinach leaves, cooked
½ cup shredded Gruyere cheese
1 recipe pesto sauce (recipe follows), optional

Pesto:
1 bunch basil
1 whole garlic clove
2 Tbsp. imported Parmesan
½ cup olive oil
¼ cup pine nuts DIRECTIONS:For pesto: Place all ingredients in food processor and blend. Cook lobster in boiling water for 8 minutes. When cooked, remove all meat from tail, claws, etc. Place aside until ready to use. For potato crisp: Heat shortening or oil to 375°F. Shred potato through box grater. Using two metal 2-oz. ladles, place potato inside one ladle and cover it with the other. Cook in hot shortening until crisp.

For sauce: Using a 1 quart pot, saute shallots until translucent. Add lemon juice and white wine, and reduce heat. Add cream; reduce to ½. Add sliced mushrooms and simmer until done.

Place cooked spinach into potato crisp, then add lobster meat. Top with shredded Gruyere cheese. Add sauce. Place in preheated oven until cheese melts (approximately 3 minutes). Serve hot. SERVINGS:4 servings From:Chef James Bennett, Spruce Point Inn, Boothbay Harbor, Maine PHOTO CREDIT:Photo Credit: MAINE LOBSTER PROMOTION COUNCIL