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Native Lobster & Potato Hash with Artichoke Cream
Ingredients
| * | 4 large white potatoes, peeled and diced |
| * | 1 pound cooked, shelled lobster meat, roughly chopped |
| * | 1 cup finely diced scallions |
| * | 4 cloves garlic, minced |
| * | 2 tablespoons chopped fresh tarragon |
| * | 1/2 cup creme fraiche |
| * | 1/2 cup dry breadcrumbs |
| * | Salt, pepper and lemon juice to taste |
| * | Cornmeal for dredging |
| * | Cooking oil for pan frying |
| * | FOR THE ARTICHOKE CREAM: |
| * | 6 medium-size oil-cured artichokes |
| * | 1 cup sour cream |
| * | Salt, pepper and lemon juice to taste |
Instructions
| 1 | Starting in cold, salted water, cook the potatoes until just fork tender. Do not boil. Once cooked, drain very well and place in a large bowl. Cool to room temperature. |
| 2 | Add the lobster, scallions, garlic and tarragon to the potatoes and toss together. Add the creme fraiche and breadcrumbs. Mixture should be wet, but still hold its shape when formed. Add more breadcrumbs if necessary. Season with salt, pepper and lemon juice. |
| 3 | To prepare the Artichoke Cream, cut the artichokes into small chunks and mix into sour cream. Season with salt, pepper and lemon juice. |
| 4 | Form the mixture into even cakes, approximately 2 ounces each. Dredge each cake in cornmeal. |
| 5 | Heat a large saute pan or skillet over medium heat. Add 1/4-inch of oil to pan and gently place cakes into oil. Pan fry to golden brown on each side. Remove from pan, pat off excess oil and serve immediately with a dollop of the artichoke cream. |
Notes
Source
Executive Chef Casey Riley, Castle Hill Inn & Resort, Newport, RI