Potato Latkes with Lobster

Instructions

• Make the potato latkes. Remove skin from 3-4 (825g) potatoes and grate them with a cheese gratter. Grate half onion as well. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this helps make them crispy.
• Transfer the mix to a bowl and add the egg.
• Mix in ⅓ cup of flour and 1 tsp salt. If the mixture seems too wet, add a bit more flour.
• Heat a pan over medium heat and add enough olive oil to cover the bottom. Use an ice cream scoop or large spoon to shape the mixture into 6–7 small latkes (about half the mix). Cook for 4–5 minutes per side until golden and crispy. Transfer to a plate lined with parchment paper and sprinkle with flaky sea salt.
• Repeat with the remaining mixture. Keep the latkes warm in the oven at 180–200°F while you prep the topping.
• Wipe out the same pan with a paper towel. Melt 1/4 cup butter with 1 tbsp olive oil, then add 2-3 minced garlic and sauté for about 1 minute. Add the lobster and sauté for another minute to warm it through. Season with salt and stir in the juice of 1/2 lemon (keep the zest for garnish). Remove from heat.
• Top each latke with a spoonful of sour cream, some lobster pieces, chopped chives, a bit of pepper and lemon zest. If there’s extra garlic butter in the pan, drizzle it on top of the lobster.