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1
Using a grater box, grate one potato at a time.
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2
(The potatoes have to be grated individually because the potatoes will turn brown.)
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3
Divide the potato into thirds.
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4
Divide each third in half and season with salt and white pepper.
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5
On a cloth towel, layer 1-ounce of lobster meat in between the potato halves.
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6
Fold the cloth over the potato and press the cake gently.
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7
This will seal the cakes.
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8
Heat the olive oil in a saute pan.
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9
When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden brown.
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10
Remove from the oil and drain on a paper-lined plate.
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11
Season each cake with Essence.
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12
Keep the cakes warm.
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13
Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer.
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14
Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft.
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15
Using s slotted spoon, remove the eggs and drain on a paper-lined plate.
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16
Season with salt and white pepper.
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17
Spoon a small pool of the sauce in the center of the plate and around the rim.
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18
Place one cake in the center of the sauce.
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19
Alternate layering with the two remaining poached eggs and two lobster cakes.
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20
Garnish with remaining lobster meat, caviar, long chives, and chopped chives.
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21
In a saute pan, heat the olive oil and butter.
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22
When the pan is smoking hot, add the lobster shells.
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23
Saute the shells for 2 to 3 minutes, or until bright red.
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24
Add the shallots and garlic and saute for 1 minute.
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25
Stir in the tomato puree.
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26
Flambe the brandy.
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27
Pour in the shrimp stock and white wine.
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28
Season with parsley, salt, and pepper.
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29
Bring the liquid up to a boil.
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30
Simmer for 15 minutes.
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31
Remove from heat and strain through a fine chinois into a sauce pot.
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32
Whisk in the cream and bring up to a boil.
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33
Reduce to a simmer.
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34
Simmer for 2 to 3 minutes.
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35
Mount in the 3 tablespoons butter.
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36
Season with the salt and cayenne.
