YIELD: 24
For the Lobster Fra Diavlo:
Extra virgin olive oil, as needed
5 cloves garlic, minced
2 white onions, chopped
2 jalapenos, minced; some seeds are ok
6 tomatoes, chopped
2 roasted red peppers, cut in strips
1 cup red wine
1 qt. marinara made with lobster stock
kosher salt, to taste
1 lb. spinach, chiffonade
5 Tbsps. basil, chiffonade
5 Tbsps. parsley, chopped
1 tsp. lemon juice
meat from 3 lobsters, shucked and diced
For the mashed potatoes:
4 lbs. Yukon Gold potatoes
1 cup cream
1 lb. butter
about 1½ lbs. smoked blue cheese
kosher salt and cracked black pepper, to taste
mirco basil, for garnish
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For the fra Diavlo: heat olive oil in a hot braiser and add the garlic and cook but do not brown. Add the onions and cook again. Add the jalapenos, tomatoes and roasted peppers and toss well. Deglaze with the red wine and add the marinara and reduce to a simmer. Add the salt. At the very last minute, add the herbs, spinach, lemon and finally the chunked lobster.
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For the mashed potatoes: boil the potatoes well. Heat the cream and the butter. Drain the potatoes and mash well. Add the blue cheese, butter mixture and season. Taste and adjust.
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For each serving: Place the hot mashed potatoes in martini glass, top with lobster and garnish with micro basil.
Recipe: Daniel Wisel, divisional chef, Eurest Dining Services
