1 ea 2lb lobster, cooked and shelled. Reserve claw, knuckle and tail 1 cup frisse greens 2 ea potato cake 6 oz bienville sauce 4 ea pancetta slices 1/2 cup heirloom tomatoes, cherry, quartered 1/2 cup panko crumbs, toasted
Once lobster is cooked and shelled. Place in a sauté pan over medium heat with a little butter and parsley and warm the lobster tails in the butter. Place potato cakes in sauté pan with a touch of oil and brown both sides until golden brown. Place potato cake in bowl, top with some frisee greens (toss with olive oil, salt and pepper). Slice lobster tail into medallions and arrange on top of the greens. Place lobster claw on top as a garnish. Place sauce around the potato cake in the bowl. Place pancetta slices (sliced thin and cooked like bacon in a sauté pan to get crispy). Garnish with the quartered tomatoes and toasted bread crumbs.