Ingredients

• 1 cup canola oil
• 1 bunch chives
• Pinch sea salt
• 4 tablespoons canola oil
• 2 large Yukon gold potatoes
• 3 tablespoons pink peppercorns
• Salt
• 1/4 cup chives, chopped
• 1 (2 pound) Maine male lobster
• 1/3 cup chive oil plus 2 tablespoons
• 2 strips bacon
• 1 tomato, chopped
• 1/4 cup dolce (seaweed)
• 2 tablespoons canola oil
• 1 garlic clove, sliced thin
• 3 strips bacon, chopped
• 2 leeks, roughly chopped
• 2 ears corn, sliced off cob

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Instructions

1. In blender, puree chives with canola oil and sea salt until infused and there is a consistent color.
2. Preheat oven to 400 degrees. In a large oven-safe saute pan, place oil and heat until smoking. Slice potatoes thinly (either with a mandolin or chef's knife) and layer in pan into a circle and season with pink peppercorn, salt and chives. Season outside of lobster with salt and pink pepper and chives and drizzle with chive oil place in pan on top of potatoes. Lay 2 strips of bacon on top of lobster. Place pan in oven for 15 minutes. After 15 minutes, remove lobster from shell and place on crisp potato on plate and add another tablespoon of chive oil. Plate with corn, tomato and dolce salad.
3. In separate saute pan, heat canola oil, garlic and bacon. Saute until bacon browns. Add leeks and sweat for 1 minute, then add corn. Saute for another minute. Add tomatoes and dolce and end of cooking and toss. Plate with lobster.