Submitted by: Chef James Bennett, Spruce Point Inn, Silver Medal Winner and Peoples’ Choice Award, 1998 Great Tast
INGREDIENTS:
(4 servings)1 each 1 pound Maine Lobster
1 quart shortening for frying
1 potato, peeled
2 Tablespoons chopped shallots
1 large lemon, juice only
1 cup white wine
1 cup cream
6 ounces regular mushrooms
1 cup fresh spinach leaf, cooked
½ cup shredded Gruyere cheese
1 recipe Pesto sauce - see below (optional)
DIRECTIONS:
Cook the Maine 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.
Make a sauce using a 1-quart pot, sauté shallots until translucent. Add lemon juice and white wine and reduce heat. Add cream, and reduce to half. 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 (about three minutes). Serve hot and garnish with Pesto if desired.
Pesto:
1 bunch basil
1 whole garlic clove
2 Tablespoons imported Parmesan cheese
½ cup olive oil
¼ cup pine nuts
Place all ingredients in food processor and blend.
NUTRITIONAL:
Nutritional facts per serving:
(before deep frying)
calories 176.5
carbohydrate 12 g
cholesterol 51 mg
fat 5.2 g
protein 13.6 g
sodium 177 mg
dietary fiber 1.4 g
calcium 201 mg
Nutritional information provided by MasterCook. These 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
