“Lobster and Potato” This is the vegetarian version using lobster mushrooms instead of actual lobster meat. These mushrooms not only look like the lobster meat in color before they are cooked but they have a very meaty texture as well. This is a great vegetarian dish with the exception of a meat broth. Obviously you can exclude that part of the recipe if you are a true vegetarian but Jp and Eloise both don’t mind broths and aren’t strictly vegetarian. It allows this recipe another layer of deep and rich flavors. Here is the recipe I hope you enjoy it!

Lobster Mushroom Confit
1 1/2 lb lobster mushrooms, washed, cleaned, and cut into similar sizes
2 cup of olive oil
2 bay leaves
1 sprig of thyme
2 shallots
5 cloves of garlic
3 tbsp of sherry vinegar
salt and pepper 

1 cup of mini parisienne potato blanched for (30sec-1 min)
1 cup of mini parisienne carrot blanched (30sec-1 min)
1 cup of mini parisienne zucchini blanched (30sec-1 min)
1 cup of mini parisienne purple radish blanched (30sec-1 min)
2 tbsp of olive oil
1 tbsp of butter
1/2 tsp of fresh thyme 

Leek Sauce
1 lb of leek tops cooked in salted boiling water for 3-5 minutes until tender
1/3 cup of cream
4 tbsp of butter
salt to taste

Duck jus

2 whole duck carcasses
2 carrots medium diced
2 celery stalks medium diced
1 onion medium diced
5 garlic cloves
1/2 cup of mushroom stems
1 sprig of thyme
2 bay leaves
1 cup of red wine
2 tomatoes
2 tbsp of cornstarch and water (slurry)
salt and pepper to taste

For the Duck jus,

Place bones on a sheet pan and brown in an 400 degree oven for 30-45 minutes. Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (15 minutes).  Add garlic and herbs and cook for another few minutes.  Then add bones to the pot along with the wine and reduce by half. Meanwhile deglaze the sheet pan with some water to get all of the bits from the roasting pan off and pour into the pot as well.  Fill the pot with the rest of the water. Bring to boil and turn down to a simmer.  Reduce by 3/4.  Thicken the jus slightly with the cornstarch slurry by slowly pouring into the stock stirring continuously with a whisk. Cook for another 5-10 minutes. Season with salt, strain and set aside.  Keep warm.

Mushroom Conserva,

Trim the mushrooms of tough stems if any and any dirt that may be on them.  Cut large mushroom into pieces and keep the small ones whole.  In a pot add the oil, bay leaves, thyme, rosemary, and verbena.  Bring the oil up to 170 degrees.  Then pour in the mushrooms carefully.  Turn the mushrooms periodically.  When the oil comes back up to 170 degrees cook for another 5 minutes.  Then turn off the heat and add the vinegar, salt and pepper.  Let the mushrooms steep in the oil for 45 minutes.   At this point you can serve them or keep them warm or conserve them by transfering to a container and keep in the refrigerator.  The mushrooms should be submerged in the oil.  Serve the mushrooms hot or cold and they will keep for a month.   

For the leek sauce,

Place leek tops in boiling salted water and cook until tender but still vibrant green (approximately 3-5 minutes). Meanwhile heat up cream in a small pot. Strain the leek tops and place in the vitamix with the hot cream. Puree until smooth, while the blender is still running add the butter. If the sauce is a touch thick you can thin out with a little of the blanching water. Season with salt and keep warm.

To Finish the dish,

Take the lobster confit mushroom and place in a 400 degree oven for 5-7 minutes. Meanwhile in a medium saute pan on medium high heat add butter, olive oil, and all of the parisienne blanched vegetables. Add thyme, salt, and pepper. Cook for 3-5 minutes until they are tender and hot. Take the leek sauce and place in a squirt bottle. Make a oval shape on the plate. Add the duck jus inside the oval. Then place the parisienne vegetables in the middle. Take the mushrooms out of the oven and place on top. Finish the dish with some fresh herbs, in this case it was oregano. Serve and enjoy!

lobster and potato.jpg