This is designed to be a center of the plate potato dish that uses typically wasted products in a steakhouse setting. The potato would be a leftover baker. The lobster claw and knuckle meat and remaining ingredients are typically found in any steakhouse pantry. This dish serves one, although easily scalable up. The dish also reheats VERY well in an oven at 400°F for 8-12 minutes and makes a great chafing dish presentation.