Taranta's Maine Lobster Causa

 
Causa de langosta is a traditional Peruvian potato dish. Created during the War of the Pacific, during which Peru and Bolivia fought against Chile, the dish came to symbolize the efforts of the women to gather food for the causa (cause) of the soldiers. It is a flagship recipe right now for Peruvian gastronomy, and is generally served chilled as a great summer dish. It can also be made with crab, smoked trout, or other fish.

Ingredients

2 lb. yellow Peruvian potatoes
4 Tbs. aji amarillo paste
1/4 cup vegetable oil (olive oil not recommended)
Juice of 1 key lime
1/2 lb. lobster meat
1/4 cup mayonnaise
1/2 onion, finely chopped
1/2 shallot,finely chopped
1 ripe avocado
1 ripe tomato
Sea salt and pepper
6 Peruvian botija olives

Directions

Steam the potatoes with salt and bit of pepper. Mash while still warm with a potato ricer. Let cool and mix thoroughly with the aji amarillo paste, vegetable oil, lime juice, and salt to taste.

Mix most of the lobster meat with the mayonnaise, chopped onions and shallots, and some lime juice (you can add finely diced celery as well, if desired). Season to taste.

Place a layer of the potato mash on a serving dish, and spread with thin film of mayonnaise. Cover with lobster salad. Chop the avocado and tomato and lay on top of the lobster salad. Cover with another layer of potatoes, and top with botija olives and the rest of the lobster meat.

Serves: 4 to 6 (appetizer portion)
 

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Chef Jose Duarte is the Chef and owner of Taranta, an elegant Peruvian-Italian restaurant located in Boston's historic North End. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.

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