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Lobster Recipes
Appetizers
Potato Crisp with Lobster, Spinach, and Gruyere
(serves 4)
1 each 1 pound lobster
1 quart shortening for frying
1 each peeled potato
2 Tablespoons chopped shallots
1 each juice of one large lemon
1 cup white wine
1 cup cream
6 ounces regular mushrooms
1 cup fresh spinach leaf
½ cup shredded Gruyere cheese
1 recipe pesto sauce - see below (optional)
Cook the lobster in boiling water for 8 minutes. When cooked,
remove all meat from the tail, claws, etc. Place aside till
ready to use.
For the potato crisp, heat shortening or oil to 375 degrees 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.
Sauce:
Using a 1-quart pot, sauté shallots until translucent. Add
lemon juice and white wine and reduce heat. Add cream, reduce
to 1/2. 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 three
minutes). Serve hot.
Pesto:
1 bunch basil
1 each whole garlic clove
2 Tablespoons imported Parmesan cheese
½ cup olive oil
¼ cup pine nuts
Place all ingredients in food processor and blend.
Chef James Bennett, Spruce Point Inn
Silver Medal Winner and Peoples' Choice Award
1998 Great Taste of Maine
Lobster Governor's Tasting
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com