Lobster Napoleon With Herbed Potato Tuiles

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Fine Cooking


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2 shallots, peeled and roasted in 1/2 cup olive oil at 350°F until soft (20 to 30 minutes)

1 Tbs. kosher salt

1 medium (10 oz.) Idaho potato, baked at 400°F for 1 hour and peeled while still warm

1/2 jalapeño, cored, seeded, and chopped

Salt and freshly ground black pepper

1 tsp. chopped fresh ginger

1 cup very fresh canola or grapeseed oil

1 cup mixed tiny fresh herbs or mixed baby greens (or larger herbs, snipped)

4 egg whites

2 Tbs. chopped fresh flat-leaf parsley or chervil

1 cup loosely packed fresh flat-leaf parsley leaves

1 Tbs. rice vinegar

2 Tbs. fresh lemon juice

1 Tbs. fresh lime juice

3 cups loosely packed fresh basil leaves

2 Tbs. butter

1 whole clove

2 live lobsters (1-1/2 lb. each)

1 Tbs. chopped fresh cilantro

1 tsp. mustard seeds

1/4 cup rice vinegar

1 tsp. black peppercorns 

1/2 cup water

1 Tbs. chopped shallots

1/2 ripe papaya, peeled, seeded, and thinly sliced crosswise (about 1/2 cup)

1/4 cup (combined) finely chopped fresh basil and flat-leaf parsley

3 Tbs. sugar

1 ripe avocado

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