Ingredients Jump to Instructions ↓

  1. 1 large Idaho potato

  2. 1 1/2- to 2-pound live lobster

  3. 12 extra-large egg s

  4. 1/2 cup heavy cream

  5. 8 tablespoons (1 stick) unsalted butter

  6. Kosher salt and freshly ground black pepper to taste

  7. 1 red onion , finely diced

  8. Kernels from 2 ears fresh corn

  9. 1/4 cup chopped fresh parsley

  10. 1/2 cup freshly grated Pecorino

  11. Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F.

  2. Scrub the potato and prick it in several places with a fork. Place the potato on the oven rack and bake for 40 to 45 minutes, depending on its size. When the potato is soft, remove it from the ovenand set aside to cool. Reduce the o ven temperature to 350°F.

  3. Set a colander in the bottom of a deep, wide stockpot and fill the stockpot with water to a depth of about 1. inches. Salt the water generously. Bring the water to a boil over high heat. When the water boils, place the lobster into the colander. Cover the pot, lower the heat to a simmer, and steam the lobster for about 15 minutes. Remove the lobster from the pot and plunge it into cold water to stop the cooking. Let cool completely.

  4. Once the lobster has cooled, remove the meat and cut it into bite-size pieces. Set aside.

  5. Without removing its skin, cut the potato in half lengthwise. Cut each half into .-inch-thick half-moon slices.

  6. Using a whisk or a fork, beat the eggs in a medium bowl until frothy. Beat in the heavy cream.

  7. Heat 4 tablespoons of the butter in a 10-inch nonstick ovenproof skillet over medium heat. Add the potato slices and turn the heat to medium-high. Season with salt and pepper. Cook the potatoes, continuously flipping them with a spatula, until browned. Don’t worry—the potatoes won’t fall apart from all the handling. Watch carefully and don’t allow them to burn.


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