Potato and lobster rissoles with truffle oil and chives

11 September 2006
Potato and lobster rissoles with truffle oil and chives


(serves 4 as a starter)

1 whole lobster (approx 1kg live)
450g Roseval potatoes (large)
2 free-range eggs
75g flour
30ml white truffle oil
30g chopped chives
250ml white wine
4 shallots
Salt and pepper
200g unsalted butter
100g homemade breadcrumbs


Cook the lobster in plenty of salted boiling water for 8-10 minutes. Refresh in iced water shell the lobster and dice the flesh from the tail and claws. Keep in the fridge.

Bake the potatoes for about 25 minutes then peel and mash them through a sieve. Mix in the flour and eggs until incorporated.

Add the lobster flesh seasoning truffle oil and some chives. Mould into barrel shapes and then coat in flour egg and breadcrumbs.

Make the sauce by reducing white wine and shallots together then whisk in the butter and seasoning. At the last minute sieve then add chives.

Fry rissoles in oil until browned and then place in the oven until cooked (which should take about 5 minutes).

Serve with chive butter and whisk in a little more truffle oil at the end.

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