Maine Lobster Satay with All Maine Blue Potato Salad and Chinese Long Beans

INGREDIENTS:

12 each                  wood skewers, soaked in cold water 2 hours

6 each                    1¼ lb. live Maine lobsters

1 each                    ½ ounce bouquet garni

2 cups                    vegetable oil

2 each                    red chilies, seeded and sliced

5 cloves                 garlic, peeled and sliced

½ teaspoon            shrimp paste

1 inch                    ginger, peeled and sliced

1 pinch                  salt, to taste

2 cups                    coconut milk

1 cup                     rice wine vinegar

1 Tablespoon         stone ground mustard

½ cup                    extra virgin olive oil

1 bunch                 scallions

1 pinch                  salt and pepper, to taste

½ pound                Maine all blue potatoes

½ pound                white sweet potatoes

½ pound                orange sweet potatoes

18 pieces               Chinese long beans

1 piece                   pita bread

DIRECTIONS:

Blanch Maine Lobster in boiling salted water, reserve head shell for garnish.  Add bouquet garni to water.  Cool Maine Lobster in ice water, then remove meat form shells split tails in half lengthwise and skewer the tail meat.  Place oil in sauté pan and add Maine Lobster shells, sauté until brown then place in oven at 375 degrees for 20 minutes and bake.

Combine red chilies, garlic, shrimp paste, ginger and salt in mixing bowl.

Add coconut milk to hot sauté pan with Maine Lobster oil, add shrimp paste mixture.  After shrimp paste mixture is sautéed, use this mixture to marinate Maine Lobster in for two hours.

Add rice wine vinegar to mixing bowl and whisk in stone ground mustard.  Add extra virgin olive oil, scallions, and salt and pepper.  Let dressing rest.

Wash and peel all potatoes, and cut into 1/8 size, place in pot with cold salted water.  Bring to a boil and cook until fork tender then cool in refrigerator.  Cut ends off Chinese

long beans, cook in boiling salted water, shock in ice water, cool and place in 1/4 cup of the dressing, toss the potatoes in the bowl with remaining dressing, braid three beans each for every plate.

Slice pita bread in strips, butter and garlic, then form into shape and toast in oven at 375 degrees.

Remove the Maine Lobster meat from the marinade and sauté the skewered tails and claws in a sauté pan with the Maine Lobster oil finish with a teaspoon of butter.  Place the head of the Maine Lobster shell in center of the plate, make a circle with the beans around the head shell, then fill with the blue potato salad, then place the Maine Lobster meat around the salad.  Finish the dish with the hot marinade after it has been added to the degreased sauté pan that the lobster was sautéed in.  You may want to strain the marinade for appearance, then garnish with an herb and pita chip.

NUTRITIONAL:

Per serving - does not include bouquet garni or shrimp paste

calories                                     1,179.3                                        cholesterol                                      142  milligrams

protein                                               32  grams                           sodium                                            568  milligrams

total fat                                       111.5  grams                           dietary fiber                                    2.8  grams

carbohydrate                                18.7  grams                           calcium                                           111  milligrams

Nutritional information provided by MasterCook II.  Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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