New England Potato Skins

  1. You have chosen to ignore posts from chefa1a. Show chefa1a's posts

    New England Potato Skins

    Here is a re-work on the classic

    Lobster Stuffed Potato Skins


    chef chris albano

    http://chefalbano.blogspot.com
     
  2. You have chosen to ignore posts from grampy18. Show grampy18's posts

    New England Potato Skins

    Chef, Everybody has different tastes. Do you lose the delicate flavor of lobster with salt and pepper? How about using the potato as a side dish without the lobster in it and serve the lobster on the side with clarified butter.
     
  3. You have chosen to ignore posts from chefa1a. Show chefa1a's posts

    New England Potato Skins

    I you want to enjoy your lobster "naked" thats great just dip it in clarified butter.

    If you were looking to do a different style appetizer that features some New England favorites dished up in a different way, this is one way to showcase it.

    Every time I add Lobster to something at the restaurant its an instant top seller:

    lobster mashed potatoes
    lobster stuffed mushrooms
    lobster stuffed sole
    lobster stuffed artichoke hearts
    lobster ravioli and pasta dishes
    tempura lobster tail
    lobster fritters with vanilla sabayon

    and this recipe for Lobster stuffed potato skins

    maybe you dont want to unaldulterate your fresh lobster

    this is also a great use for frozen lobster, or if you had some leftover claw or knuckle meat you didnt finish the previous evening

    regards Chef Chris
     
  4. You have chosen to ignore posts from grampy18. Show grampy18's posts

    New England Potato Skins

    Chef, I am a retired chef. I could see using frozen lobster for this dish because the texture changes when lobster is frozen. I never have the knuckle left over That, to me, is the best part. I would like to visit your restaurant. Is it in the USA?
     
  5. You have chosen to ignore posts from trublusu. Show trublusu's posts

    New England Potato Skins

    Thanks for the recipe Chef Chris, this will be my weekend "experiment" though I'm sure they will not be as good as yours!
     
  6. You have chosen to ignore posts from grampy18. Show grampy18's posts

    New England Potato Skins

    Chef, Is there a reason that you will not say where your restaurant is? Being retired I enjoy visiting restaurants around the world.
     
  7. You have chosen to ignore posts from pingo. Show pingo's posts

    New England Potato Skins

    Hi chef --- where is the recipe for "Lobster Stuffed PotatoSkins"??
    Clicked on your link and this particular recipe did not show up. Not that I am really interested in it, b/c I love the lobster as is. But I was just curious as to how anyone would ruin the delicate lobster meat by putting it in a potato skin.
     
  8. You have chosen to ignore posts from trublusu. Show trublusu's posts

    New England Potato Skins

    [Quote]Chef, Is there a reason that you will not say where your restaurant is? Being retired I enjoy visiting restaurants around the world.[/Quote]Grampy - google him
     
  9. You have chosen to ignore posts from grampy18. Show grampy18's posts

    New England Potato Skins

    ]Grampy - google him[/Quote]

     
  10. You have chosen to ignore posts from grampy18. Show grampy18's posts

    New England Potato Skins

    [Quote]
    ]Grampy - google him[/Quote]
    [/Quote]
    trublusu, I am familiar with Chef Chris. I wanted to see how he would respond.

     
  11. You have chosen to ignore posts from chefa1a. Show chefa1a's posts

    New England Potato Skins

    I just wanted to contribute an idea for something different

    obviously if you are splurging for lobster

    most people like to just enjoy it steamed or boiled

    and dip it in drawn butter,

    or baked stuffed is great too

    I like to do tapas kind of food where you have different types

    of things to sample and share with people at the table

    And for me just salami and cheese or olives can get boring. (though

    when served with quality ingredients it is great in its own right)



    I am a freelance chef, and am currently working in Western ,ma

    for

    Bistro63 and La Piazza Ristorante
     

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