Pommes Maxim Recipes

POMMES DUCHESSE

Steps:

• In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
• Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
• Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
• Melt the remaining 1/2 stick butter in a small pot over low heat.
• Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

BUTTER-POACHED LOBSTER WITH LEEKS, POMMES MAXIM AND RED-BEET ESSENCE

Steps:

• Place 2 tablespoons water in a saucepan. Bring to a boil. Reduce heat to very low, and whisk in butter piece by piece. Continue adding until all butter is emulsified. Set aside, and keep warm (the best way is in a thermos); do not allow to boil.
• Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil. Have a large bowl of ice water ready. Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool. Drain, and transfer to a small sauté pan. Place over low heat to reheat. Add tomato, chives, diced carrot, turnip and leek greens. Stir in 1/3 cup emulsified butter. Season with salt and pepper, and cover to keep warm.
• Place beet essence in a small saucepan. Whisk in 3 tablespoons emulsified butter, and cover to keep warm.
• Heat oven to 300 degrees. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified butter. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture.
• While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.
• To serve, place a spoonful of warm beet essence in center of each of 6 plates. Briefly reheat leek mixture, and spoon onto beet essence. Remove lobster tails and claws from butter mixture, draining well; place a tail piece and a claw on each plate, on top of leeks. Break potatoes in six pieces and place on top of the lobster. Serve.