Confit of Potato with Lobster Mash

Confit of Potato with Lobster Mash

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 simmerin

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