Lobster On Thick Cut Idaho Potato Chips With Spicy Saffron Aioli Recipes

LOBSTER ON THICK CUT IDAHO® POTATO CHIPS WITH SPICY SAFFRON AIOLI

Steps:

• Soak potato slices in cold water for at least 2 hours. Rinse and pat dry.
• Pour the canola oil and olive oil into a measuring cup with a spout. Using an immersion blender or food processor- combine the egg yolks, mustard, saffron, hot sauce, salt and white pepper. With the motor running, add the oils SLOWLY in a thin, steady stream. When it begins to emulsify, you can add the oil a little faster until it is all incorporated. The aioli should be the consistency of mayonnaise. Use saffron water to thin the aioli if needed. Transfer into a bowl, cover and refrigerate until ready to serve.
• Carefully thread two 6" wooden skewers through the tails to keep them straight. Pour about a half an inch of water into a pot and place a steamer rack inside. (I used my canning rack!) When water has started to simmer, place lobster tails inside and cook for 1 minute per ounce. Ex: If the tails are 6 oz each, you will cook them for 6 minutes. Remove from heat and set aside to cool.
• Using sharp kitchen scissors, cut the underside of the lobster tail down the middle and slide your finger along the curved hard shell to loosen. Grab the lobster tail & pull to slide it out of the shell. Slice into large chunks and set aside.
• In a deep, heavy-bottomed pot, heat oil to 350F. Slowly add potato slices and fry until golden brown. Do not overcrowd the pot. Add a handful at a time, if you add too many the temperature of the oil will drop and the potatoes will not fry properly. Using a spider or tongs, flip potatoes over in the oil so both sides cook evenly. It should only take a few minutes per side. When they are done, remove from the oil and drain on paper towels.
• Spread a very thin layer of aioli on the chip and top with lobster. The aioli will act as "glue" to keep the lobster in place. Drizzle a bit of the saffron aioli over the lobster and sprinkle a few chives over the top.
• Lay them on a chive-lined platter and serve. Bask in your glory, you've earned it.

LOBSTER-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
• Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
• Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
• Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
• Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
• Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
• In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
• Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.