Fore Street Restaurant: Potted Lobsters with Wild Mushrooms

Maine’s natural bounty is at its best with Fore Street’s sea-fresh lobster, woodsy mushrooms, and fresh herbs.


| January/February 2005


Potted Lobsters with Wild Mushrooms
Serves 2 as a main course, 4 as a an appetizer

Maine’s natural bounty is at its best with Fore Street’s sea-fresh lobster, woodsy mushrooms, and fresh herbs.

2 live Maine lobsters (1 1/2 pounds each)
1/2 cup unsweetened sourdough bread, pulled into 1-inch chunks
4 ounces fresh wild mushrooms (chanterelles, boletes, or porcini) cut into 1-inch pieces*
3 small waxy potatoes (cherry-reds, bliss, carola, or German butterball) sliced 1/4 inch thick
1 medium shallot, minced
1 small clove garlic, peeled and minced
1 tablespoon chervil, chopped
1 tablespoon chives, sliced thin
3 tablespoons unsalted butter, melted
4 tablespoons cold unsalted butter
3 tablespoons bourbon whiskey
Sea salt and black pepper to taste

*Use reconstituted dried mushrooms if fresh aren’t available.

1. Preheat the oven to 450 degrees.

2. Toss sourdough pieces in 2 tablespoons of the melted butter. Toast in oven until golden, about 5 minutes.





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