Lobster Roll With Dried Cranberries Sweet Potato Puree and a Cranberry Orange Compote Recipe

How to make it

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• Sweet Potato Puree
• 1 large sweet potato, baked and held hot
• 2 tablespoons butter
• 1 ounce fresh orange juice
• 2 teaspoons maple syrup
• To taste fine sea salt and white pepper
• Scoop the flesh of the sweet potato into a blender and discard the skin. Add the butter, orange juice, and maple syrup and blend the mixture until it is very smooth. Force the puree through a fine strainer and season with salt and pepper. Check the flavor; depending on the natural sweetness and moisture content of the sweet potato, it may be necessary to add a little more syrup and/or orange juice to achieve the desired consistency and taste.
• Cranberry Orange Compote
• 2 cups fresh cranberries
• ½ cup fresh orange juice
• 1/3 cup sugar
• 1 large shallot, thinly sliced
• 1 each Valencia orange, zest only
• ½ teaspoon ginger, minced
• To taste coarsely ground black pepper
• ½ cup fresh orange segments, liquid drained (no seeds, pith, rind, or membranes)
• Place all ingredients except pepper and orange segments in a non-reactive pot and cook, stirring occasionally, until cranberries begin to pop. Remove from heat and add pepper to taste and orange segments.
• Presentation
• To garnish sliced chives
• To garnish cured lemon zest
• Heat a small amount of oil in an oven proof sauté pan. Season the leek and lobster rolls well. Sear each side of the roll until golden brown and crispy. Transfer the pan to a high temperature oven and cook until the lobster is hot. It does not take a long time to cook. Remember, the lobster meat is already cooked; it is simply being reheated. Meanwhile, heat the sweet potato puree and the cranberry orange compote in separate saucepans. Remove the hot "lobster roll" from the oven and slice in half on a bias. Place the two halves vertically on a warm plate with the cut face up. Drizzle some of the liquid from the cranberry orange compote onto the plate and spoon a few cranberries and orange segments around the plate. Make a nice quenelle shape (smooth oval) out of the sweet potato puree and place it on the plate. Garnish the plate with the sliced chives and the cured lemon zest.