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
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 simmering salted water for 6 minutes, then remove from water and allow to rest. Once cool, remove meat and chop into small dice. Reserve.
Heat olive oil in medium-size pot over medium heat and roast lobster shells for 4 minutes. Once roasted, cover shells with bacon fat and duck fat and reduce heat to low. Peel potatoes and cut a cylinder from each, reserving potato scraps in cold water. Cut cylinders into 1” thick discs. Add potato discs to fat and poach until fork-tender. Place potato scraps in a small sauce pot, cover with water and season with kosher salt. Bring to a simmer and cook until tender, then pass through a food mill. Add 2 Tbsp. poaching fat to mashed potatoes. Stir in lobster chunks and season to taste. Place warm potato disc in center of each plate. Make quenelle of lobster-potato mash and place on center of disc. Garnish with lobster tentacle, smoked salt and micro celery.
Note: Olive oil can be substituted for bacon or duck fat if absolutely necessary, but substitutions are not recommended.