Lobster Donut with Sweet Potato Sauce

It works

This recipe can be broken down into various pieces which are great on their own, but together, these textures and flavors will blow your palate away.

Lobster Doughnut with apple-leek fondu and chunky sweet potato bisque

Frozen bread roll dough (or make your own but look for seed oil-free bread dough)

1 lb. cooked lobster meat (preferably Maine lobster but rock lobster will do as well)

1 full leek

2 seasonal apples

¼ cup heavy cream

2 tablespoon diced bacon

1 tablespoon fresh thyme chopped

1 qt of beef tallow or pure olive oil

For the sauce/soup

2 sweet potatoes (wrapped in foil and cooked in the oven until soft, then peeled)

¼ cup heavy cream

1 carrot

1 rib celery

1 onion diced

1 red pepper diced

2 tablespoon minced lemongrass

1 teaspoon minced ginger

1 teaspoon minced garlic

1. For the sauce/soup: saute the celery, carrot, onion, red pepper, lemongrass, ginger and garlic over medium heat until sweating (about 6 minutes). Add the sweet potato, 2 cups of water and the cream, bring to a boil. Whisk the soup until the sweet potato mixes thoroughly into the chunky broth. Season with salt and pepper.

2. For the doughnuts: Saute the leek and apple until soft, add the cream and reduce until thickened slightly. Set aside to cool. With your palms press the dough until it is a thin disc. When the filling is cooled, place a large dollop of the filling into the dough and wrap around the filling making a small round doughnut. Set aside until all the filling is finished. 

3. To finish: Heat the oil over medium-high heat until it reaches 375 F. Add the doughnuts one at a time until they are cooked to a golden brown. Season with salt and pepper. Before eating, crack a hole in the doughnut and pour the soup into the center of the doughnut.