The Manor, West Orange, NJ
Warm Maine Lobster With Truffled Peruvian
Potatoes Over Frisee, Watercress Sauce - Serves 6

3 Whole Maine Lobsters 1 ¼ lbs each
8 medium -size Peruvian potatoes
1 bunch blanched watercress
1 small winter truffle
1 cup sour cream
1 head frisee
2 tablespoons champagne vinegar
5 tablespoons extra olive oil
1 tablespoon truffle oil
2 tablespoons lemon
Salt and pepper
6 sprigs of fresh chervil

Preparation
1. Simmer the Maine lobster for five minutes in a court bouillon and cool in ice bath.
2. Boil Peruvian potatoes until tender, cool, peel and cut into quarter-inch thick slices. Season with champagne vinegar, extra virgin olive oil, salt and pepper and top with shaved black truffles (fresh winter truffles preferred).
3. Puree the blanched watercress and mix with sour cream and flavor with salt, pepper, lemon juice and a drizzle of truffle oil.
4. Split the lobsters in half and take the meat completely out of the shell including the claws.
5. Warm the lobster meat by placing it on a buttered plate and place in a preheated oven at 280degreees F for five minutes.
6. Arrange the truffled potatoes in a circular fashion on an 11 inch plate (approximately 8 slices per plate), pick frisee and set in the center of the marinated potatoes.
7. Arrange the warm lobster (½ tail and one claw per dish) nicely on top of the frisee salad.
8. Drizzle watercress sauce around the plate and garnish with fresh chervil.

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