Place potatoes in a pot of cold salted water and bring to a boil. Once boiling turn down to a simmer and continue to cook until potatoes are fork tender. Add basil, garlic and the zest from one lemon in a blender with 2 tbl. of oil and puree until smooth. Season with salt and pepper. You have just made the pesto and will set this aside to add to your potatoes later.
Once the potatoes are fork tender drain all the water and either push them through a ricer or mash with a whisk. Add 1-2 oz. of butter to them and season with salt and pepper. Heat 1 oz. of oil in a large skillet and when the oil is hot place the seasoned salmon in and cook for 3-4 minutes. Flip the salmon to the other side, add 1 tbl. of butter and continue to finish cooking which will take another 3-4 mins.
In another small skillet add remaining tablespoon of oil. Place cherry tomatoes and lobster meat in it and heat through. After 1-2 minutes add white wine and continue to cook until wine is almost completely reduced. Add the remaining butter and turn down heat to low. Stir pan until the butter has completely melted and finish with the capers. Just before ready to serve add the pesto you made earlier to the mashed potatoes. To assemble place and equal amount of the pesto whipped potatoes on each plate. Gently lift the salmon out of the pan and place right on top of your potatoes. Divide the “Lobster Picatta” among the four dishes and serve immediately. |
