Chicken Fried Lobster with Aerated Potatoes and Cajun Chicken Jus

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Chicken Fried Lobster

• 2 lobster tails
• 4 tbsp buttermilk powder
• 3 tsp onion powder
• 3 tsp garlic powder
• 3 tsp black pepper
• 3 tsp sage powder
• 2 tsp chipotle powder
• 2 tsp smoked paprika
• 1 tsp cayenne
• 2 tsp kosher salt
• 1 cup panko breadcrumbs
• 1 lb butter
• 4 bamboo skewers
• 1 bunch chervil

For the Aerated Potato

• 2 lbs Yukon gold potatoes
• 4 cups 35% whipping cream
• 2 shallots, sliced
• 2 cloves garlic
• 1 lemon peel
• 2 grams thyme
• 2 tbsp kosher salt
• 1 tsp white pepper
• ISI canister
• 2 Co2 charges
• Ricer
• Fine mesh strainer

For the Cajun Chicken Jus

• 1 L chicken stock
• 6 chicken wings
• 6 chicken feet
• 2 Spanish onions
• 1 tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano

Method:

Make the Chicken Fried Lobster

1. Toast panko in a pan with ¼ cup of butter.
2. Set aside. Once cooled, add spices, salt, and buttermilk powder and stir to combine.
3. In a small saucepan, simmer remainder of butter on low heat.
4. Remove meat from lobster tail and insert skewers lengthwise through the lobster tail.
5. Place in butter and cook for 6 minutes.
6. Remove from butter and put on a wire rack.
7. Immediately crust lobster with panko spice mix.

Make the Aerated Potato

1. Peel potatoes and boil in water until tender.
2. In a saucepan, add cream and remainder of ingredients.
3. Bring to a boil, then lower temperature and let steep for 8 minutes.
4. Rice potatoes through the ricer.
5. Strain cream and pour over potatoes.
6. Mix until combined.
7. Pour into ISI canister and charge with 2 charges, then shake.

Make the Cajun Chicken Jus

1. Preheat oven to 400F.
2. Place chicken wings and feet on a tray.
3. Cut onions into 4 and place on tray.
4. Roast until golden.
5. Mix all spices together in a small bowl.
6. Put roasted chicken and onion in a pot with stock and reduce by ¾.
7. Strain liquid and add spice mix.
8. Serve lobster and aerated potato with the jus.