Make the rosti:
- Wash 3 lb of medium sized russet potatoes.
- Generously salt the potatoes and let sit for 30 minutes.
- Place the potatoes in Hot Dish with olive oil, 2 cloves garlic, a sprig of thyme and a bay leaf. Cover and cook in a 350°F oven until fork tender. Allow the potatoes to cool for at least an hour.
- Once cooled, shred the potatoes of the largest side of a box grater.
- Place potatoes in a larger mixing bowl, add 1 tablespoon each smoked paprika, mustard powder, garlic powder, and cracked black pepper and mix gently.
- Heat 3 tablespoons of canola oil in your Great Jones Large Fry until the oil just starts smoking.
- Carefully add your shredded potato mixture and gently shake the pan to make sure the rösti is not sticking to the pan. Lower the flame and cook on low heat for 2 minutes.
- Place the pan in the 350 °F oven for 10 minutes. Remove the pan from the oven and get ready to flip it out.
- Place a sturdy dinner plate on top of the fry pan. It must be big enough to cover the whole pan. Hold the pan handle (with a towel or oven mitt) in your weak hand and place your dominant hand, fingers fully extended, on the plate on top of the frying pan.
- Apply pressure with your dominant hand as you quickly and carefully flip the pan upside down.
- Lift the pan up and the rösti should be sitting cooked side up on the plate held by your dominant hand. If you have never done this before, I recommend practicing with an empty room temp pan a few times just to get the motion down. It’s not difficult, but the stakes are high when the pan is hot and your rosti is inside.
- Once the rosti is safely on the plate, heat another 3 tablespoons of canola oil in your fry pan. Once hot, gently slide the rösti off the plate, into the pan for 2 more minutes on low heat, then 10 more in the oven. Pull it out, and flip again. Isn't she lovely.
Make the lobster oil:
- Combine all ingredients in Saucy and bring to a simmer over medium heat.
- Turn the heat to low and allow the oil to slowly bubble for 1 hour.
- Carefully strain out solids and allow oil to cool. Season with salt.
Make the aioli:
- Place the egg yolks, dijon mustard, raw garlic, lemon zest, and teaspoon of salt into a blender. Blend for 10 seconds.
- In a slow, steady stream, drizzle in the lobster oil.
- After 1 cup has been added, stop the machine and scrape the sides of the bowl with a rubber spatula.
- Start the machine up and drizzle another cup of the oil followed by ½ the lemon juice, followed by the rest of the oil and then the rest of the lemon juice, scraping the bowl as needed.
- Thin out with a little water if necessary, the consistency can change depending on the size of the eggs.
- Fold in the chopped lobster meat and finish with a few cracks of ground pepper.
Time to serve:
- Once the rösti has cooled, slice it as you would a pie.
- Serve with the aioli, cilantro, and a squeeze of lime.