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Lobster en Fuego

Makes 4 appetizer servings

• 2 tablespoons sea salt
• 2 large live spiny lobsters (1 to 11/2 pounds each)
• 2 teaspoons Sriracha hot sauce (see note)
• 4 tablespoons mayonnaise
• 4-1/2 tablespoons unsalted butter, at room temperature (divided use)
• 1 medium leek, white part only, cleaned and cut in thin strips
• 1 medium carrot, peeled and cut in thin strips
• 1 small red bell pepper, stemmed, seeded and cut in thin strips
• 1 small fennel bulb, halved, cleaned and cut in strips
• 1 small shallot, peeled and minced
• 10 cremini mushrooms, cleaned and roughly chopped
• 2 tablespoons brandy
• 1 teaspoon sea salt
• 1 teaspoon hot paprika
• 1/4 cup finely grated parmesan cheese
• 1/4 cup Japanese panko bread crumbs
• 4 cups spicy kettle-style potato chips
• 3 tablespoons red chile oil
• 1 tablespoon finely chopped chives

Bring a large pot of water with 2 tablespoons sea salt to a boil over high heat. Add the live lobsters and cook for 4 minutes. Carefully remove lobsters and cool under running water until cool to the touch.

Using a large, sharp knife, carefully split the lobsters lengthwise and remove the tail meat. Dice meat into 1-inch cubes. Rinse the empty shells under cold water to clean.

In a small bowl, combine Sriracha hot sauce and mayonnaise, and mix well. Keep chilled.

Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, carrot, red bell pepper and fennel. Gently saute 3 to 4 minutes, until tender. Remove skillet from the heat and let cool.

In another skillet, heat 2 tablespoons butter over high heat until it's half melted. Add shallot and mushrooms. Saute for 2 minutes. Remove skillet from heat, add brandy and carefully return to the heat and cook until excess liquid evaporates. Season with salt and paprika. Reduce heat to medium and add remaining 1/2 tablespoon butter. Add reserved spiny lobster meat and heat through, for about 90 seconds.

Preheat the oven to 350 degrees. Spoon mushroom-lobster mixture into lobster shells. Place shells on a baking sheet. Combine parmesan cheese and panko crumbs, and sprinkle over stuffed lobster shells. Bake for 6 minutes, or until the cheese is melted and beginning to brown. Remove from oven.

To serve, mound potato chips on a platter and sprinkle with the sauteed vegetable strips. Gently drape the lobster shells over the chips so they appear to be lounging. Drizzle the plate with red chile oil and sprinkle with chopped chives.

Note: Sriracha hot sauce can be found at Asian grocery stores.

(From Chef Mark Adair of Blue Coral Seafood, La Jolla.)

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