From: Chef E. Michael Reidt, B&O American Brasserie, Baltimore. Yield: 2 servings. 1¼ lb. lobster 2 Tbsp. olive oil 8 oz. bacon fat 8 oz. duck fat (see note) 2 russet potatoes, large as needed, kosher salt 6 chives 1 tsp. sea salt, smoked 1 Tbsp. micro celery or celery leaves Remove tail and claw meat from the lobster, reserving all shells. Poach lobster meat in simmering salted water for 6 minutes, then remove from water and allow to rest. Once cool, remove meat ...
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