June 20: Steak Smothered Lobster Potatoes

1/2 cup prepared or homemade lobster stock*, optional

Lobster Mashed Potatoes – recipe follows

3-4 bacon-wrapped filet mignon steaks 1 TBS olive oil 2 tsp minced garlic sea salt and cracked pepper splashes of Vermouth or white wine Colorful steamed veggies

Shell lobsters and make lobster stock (recipe follows), or use a prepared lobster stock - stock and sauce is optional.

Begin preparing Lobster Mashed Potatoes (recipe follows).

Prepare steamed vegetables - shock in ice water and warm just before serving.

Remove bacon from fillets and fry the bacon in a large, heavy, oven-safe skillet over medium heat - when done to your taste, remove, chop finely and reserve. Take care not to burn the pan (bacon can also be grilled). Meanwhile, combine olive oil and garlic and rub over steaks, and then season with sea salt and pepper. Preheat a medium grill or a 350 degree oven - the steaks can be grilled or pan roasted as in the next step.

Preheat 350° oven. Brown the first side of the steaks well over medium-high heat in the bacon fat, turn and transfer to the oven to finish - about 8-10 minutes. Remove at rare or slightly short of desired temperature, cover and rest for at least five minutes. Steak can be sliced and served over potatoes sprinkled with bacon bits at this point, or continue on to make the optional lobster wine reduction...

To make the optional sauce: Deglaze pan with a splash of wine and 1/2 cup lobster stock - bring to a simmer and reduce to taste.

Plate potatoes in mounds using a scoop if possible, top with a pat of butter and slices of steak. Drizzle with sauce, if using and sprinkle with reserved bacon bits. Serves 4-6 – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com ---

*Homemade Lobster Stock: Make lobster stock earlier in the day. Break up shell and stir fry with oil, a dash of garlic and ginger; 1/4 cup thinly sliced carrots, celery and parsley; along with pinches herbs, sea salt and pepper to taste. Sizzle over high heat until beginning to brown, and splash with 1/2-cup white wine, vermouth or sake. Add 4 cups of water. Reduce to about 1/2 cup. ---

Lobster Mashed Potatoes

2 pounds potatoes 10-16 oz lobster tail meat, peeled from tails 2-3 sticks salted butter, separated, room temperature 1/2 cup heavy cream, or more to taste 1/2 cup milk (milk and cream can be replaced with half&half) pinch of sugar fine sea salt and white pepper to taste fresh Italian parsley, chopped

In a large saucepan, cover potatoes with salted water. Bring to a boil, reduce to a simmer, cover and cook until tender. Test for doneness by piercing into the center with a fork, when the potato falls easily from the fork, they are done.

While the potatoes cook, combine the cream and milk in a saucepan with a pinch of sugar (optional, to inhibit scorching) and simmer to reduce slightly - keep warm. Cut lobster into bite-sized pieces. Cut butter into pats. Mince the parsley.

Drain hot water into bowl of a mixer (to preheat), drain potatoes well. Hold potatoes with a dry towel and use a spoon to peel, dropping peeled potatoes into the warmed bowl. Break up with a fork.

Slowly blend potatoes in mixer, adding about half of the butter pats (or more to taste) and the warmed cream a little at a time - stop and stir often - taste and adjust with salt and pepper (keep in mind that more butter will be added later).

Heat 1-2 pats of butter until it foams in a saute pan, add the lobster pieces and saute just until done - about 2-3 minutes. Fold lobster into hot potatoes along with the parsley. Dollop decoratively into the center of warmed plates, studding each with one or more pats of butter.

– Chef Mick (Michaelangelo) Rosacci