|
Serves 4 (Prep and cooking time 1½ hours) 
Start baking the potatoes while preparing lobster and herb butter. When lobster is almost done, prepare Sauce BoPo and deep fry potatoes.
Crispy Potatoes
4 each Small Russet PotatoesClean and bake potatoes in a 400-degree oven until soft, approximately 30-40 minutes. Cool slightly for 15 minutes. While cooling, heat oil in deep fryer. Peel skin. Deep fry whole potatoes at 325 degrees until golden brown. Remove from oil and coat immediately with salt. Keep warm.
Herb Butter
½ lb Butter, unsalted and room temperatureIn a bowl, mix together all ingredients. Reserve 2-4 tablespoons for potatoes. Place remainder in casserole dish for cooking lobster.
Lobster
Preheat oven to 275 degrees. Slice open lobster tails using a sharp chef’s knife and fan meat on top of shell. Season meat with salt. Place tails in the casserole dish with herb butter, meat side down. Cook for 25 minutes. Remove from oven and let sit for 3 minutes before serving.Sauce BoPo
¼ lb Sweet Cream Butter (no salt)Melt butter in a double boiler on medium-low heat until the fat separates from the milk solids (aka whey, which is white). Using a ladle remove all of the oil (aka clarified butter, which is clear) off the top and place in a separate bowl. Whisk the remaining milk solids for 5 minutes (it will thicken slightly). Slowly drizzle back in 2 tablespoons of the oil you just removed. Finish with salt to taste.
Plating
Place crispy potatoes on plate and slit like a baked potato. Fill slit with remaining herb butter. Ladle Sauce BoPo on plate and top with lobster tails. Garnish with parsley.
(Food photo by Michael Huber Photography – See Facebook)
