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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.