Inspired by Le Bernardin / by zhaophotography

Slideshow of the plating process [click here if you can't view the flash slideshow]

The first dish we had at Le Bernadin in NYC really inspired Jared to cook this dish.  For one, seafood is Jared's favorite food and well, potato chips are mine (classy!).  So this would be the perfect combination.  The reason why we love to travel besides eating and relaxing is also discovering new flavors and combinations.  I know the concept of lobster and chips are nothing new, but the presentation and flavors at Le Bernardin were really outstanding.  So when we got back after our ZEAST trip and recovered from the lobster binge fest, Jared was ready to make lobster again.  For this post, as part of the project food blog challenge #4, we broke down the dish step by step so you too can experience a bit of Le Bernadin at home.  This is in no way a replication of their dish, but a re-creation and our interpretation.

Introducing Mr. Lobby Lobster

Ingredients

1 1/2 lb fresh lobster 1 potato 1 bunch spring onion or green onion 1 egg yolk olive oil 1 clove garlic salt to taste vinegar

Oil Poached Lobster

He was quite the active fellow, until...

Bring a pot of water to boil

... he realized his impending yet delicious doom

Place the lobster in the boiling water for 5 mins or until it returns to boil with the lid on.  Remove the lobster and let it cool to the touch.  Remove the meat from the tail, claws, knuckles and body.

Uncooked & cooked lobster - this shot cracks me up

Place the meat in a oven safe dish or ramekin and fill it with enough olive oil to submerge the meat.  Add a crushed clove of garlic to the poaching liquid.  Since we used two ramekins, we split the crushed garlic and placed each half in the ramekins.

submerged!

Slowly poach the lobster in the oven at 190°F for 30 minutes

Oven-poached

Strain the lobster and reserve the oil for the aioli.  Rough chop the lobster meat and toss with the lobster aioli and spring onion puree.  (recipes below).  Season with salt to taste.

Lobster Aioli

The aioli is made by using the poaching oil from the lobster.  Reusing this oil is perfect since it is already infused with the lobster and garlic flavor.

Start by beating the egg yolk until it thickens.  Then, add a few drops of vinegar or lemon juice and whisk some more.  Slowly drizzle oil in a thin stream while whisking.

Keep on whisking until the aioli thickens to the a thick custard consistency.  Finally season with with salt to taste.  You can make the aioli with a standing mixer or food processor.  Jared is hardcore and likes to do this by hand.  HARDCORE, I say!

Green Onion Puree / Oil

On a hot grill, grill the spring onion until just about tender.

Place the onion in a blender or food processor.  Turn it on and slowly drizzle hot olive oil until thick and smooth.

Pass the puree through a sieve and pour the oil into a squeeze bottle.  Add a spoonful of the leftover puree into the lobster and toss well.

Fried Potato Chips

The recipe is taken from Kenji Lopez's post for on seriouseats.com.  First, slice the peeled potato 1/8 inch thick on a mandoline.

In a small pot, boil some water with a cupful of vinegar.  Blanch the potato slices for 3-4 minutes.  Strain the chips and dry it on a paper towel.  Heat the frying oil to around 350°F in a wok or heavy cast iron pot.  Drop the potato slices in and fry until crisp and golden.

And here is our final product- we had a lot of fun with photographing the plating process, so check out the slideshow at the top of the post!

[Photography sidebar: In this post, with the exception of the photos of olive poaching the lobster and frying the potato chips, these have all all been shot in natural light.  At this point in the day when Jared finally finished putting together the dish, the sun had set LONG ago and we were holding on to dear life to any light that may have been left to photograph this.  I'm pretty sure I tripped a couple times because it was THAT dark.  Thank goodness for a high ISO camera + tripod?!? :)]

Lobster and Chips a la Eat a Duck I Must, inspired by our meal at Le Bernardin

Thanks again to everyone who voted us into this round.  If you like our post please vote for us to advance to round 5!  And have a lobby lobster kind of day!