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Maine Lobster and Potato Relleno recipe

Maine Lobster and Potato Relleno.

A roasted and chilled poblano pepper stuffedwith lobster meat on a salad of pickled vegetables (cauliflower,carrot, onion, garlic) drizzled with avocado crema.

Recipe: Maine Lobster andPotato Relleno

8 poblano chiles
1 pound red-skinned potatoes
To taste salt and pepper
1 cup plantains, ripe, cut in 1/4- inch dice
1/2 cup olive oil
1 cup white onion, finely diced
1 tablespoon garlic, minced
1 cup tomato, diced
2-ounces green olives, sliced
2-ounces small currants, soaked in hot water
2 pounds Maine lobster meat, cooked, cut in 1/2-inch pieces
3 tablespoons parsley
1 tablespoon oregano, chopped
To taste salt and pepper
To taste lime juiceFor the Escabeche:
1 head cauliflower
1/2 cup olive oil
4 cloves garlic
1/4 pound onion, cut in thick slices
1/4 pound carrot, peeled and thinly sliced
As needed thyme
As needed oregano
As needed bay leaf
3/4 cup wine vinegar
To taste saltFor the Avocado Crema:
1/2 teaspoon garlic, chopped
1/2 avocado
1 tablespoon sour cream
1 tablespoon lime juice
1 tablespoon onion, minced
1 tablespoon mint
To taste salt
To taste pepper

  • Rub poblanos with oil and fire roast untilevenly charred all over. Remove, cover, and allow to cool beforecompletely removing the charred skins.
  • To remove the seeds, carefully cut a smallslit about 1/2-inch from the top of the pepper and about 1 1/2-incheslong. Then make another cut from the center of the first cutdown the length of the pepper. Open up the pepper and carefullycut through the top of the seed sack and remove it along withany remaining seeds. Reserve the cleaned peppers.
  • Cook potatoes in pot of boiling saltedwater until a skewer easily pierces the centers, about 35 minutes.
  • Drain. Cool, peel, and cut potatoes into1/2-inch cubes. Season with salt and pepper.
  • Saut the plantains in 1/2 cupolive oil until golden brown all over. Set aside.
  • In the same pan, cook onion and garlicto golden brown. Return the plantains to the pan and add thetomato, olives, and currants and cook until almost dry.
  • Stir in the lobster and potatoes whilemixture is warm. Add the parsley and oregano, and adjust theseasonings with salt, pepper, and lime juice. Set aside.
  • For the Escabeche:Cut the cauliflower lengthwise into large 1/2-inch slices asbest as possible.
  • Heat olive oil in a saut pan overmedium heat. Add cauliflower pieces and cook until golden brownon each side, then remove to blotting paper.
  • In the remaining olive oil add garlic,onion, carrot, thyme, oregano, and bay leaf. Cook until translucent.Add the vinegar and salt to taste.
  • Transfer cauliflower pieces to a non-reactivebowl and pour the vinegar mixture over cauliflower. Let restchilled or at room temperature until ready for service.
  • For the Avocado Cream: In a blender or food processor combine the garlic,avocado, sour cream, lime juice, onion, and mint. Blend mixtureuntil smooth and adjust seasoning with salt and pepper.
  • To finish, fill the chiles with the lobsterand potato stuffing.
  • Divide cauliflower escabeche on each plateand top with a relleno. Before serving garnish plates with adollop of the avocado crema and serve.

    Makes 8 servings.

    Recipe provided courtesy of Maine LobsterPromotion Council.

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  • Comments

    1 Comment


    Boiling and steaming are the methods of choice when you want to serve diners a whole lobster. Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat, boiling is the best approach. Diners have a soft spot for the classics of American cuisine, but they don’t want yesteryear’s food. If that sounds like a paradox, it’s one that creative chefs can resolve by giving the classics a contemporary twist. Clam chowder? Bor-ring. Lobster chowder with corn and applewood-smoked bacon? You’ll seal the deal.

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