Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 


1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine


Pan Roasted Rack of Lamb Sunday, Mar 20 2011 

Preheat oven to 400 degrees. In an ovenproof skillet, heat 1 tablespoon of oil until shimmering. Season a 2 1/2 pound frenched rack of lamb with salt and pepper. Add the lamb to the pan, fat side down and cook over moderately high heat until browned, 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the lamb for 20 minutes, until an instant read thermometer inserted in the center of the meat registers 125 degrees for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Pour off the fat in the skillet and make the pan sauce.

Mustard Shallot Sauce
In the skillet the lamb was cooked in, cook 2 sliced shallots in 2 teaspoons oil until soft. Add 1/4 cup white wine and simmer for 2 minutes. Add 1/4 cup chicken stock and bring to a simmer. Off the heat, add 1 tablespoon whole grain mustard and 2 teaspoons each of Dijon mustard and thyme leaves.

Food and Wine, February 2011, page 82


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