Lobster Salad with Saffron Potatoes and Crispy Leeks

1 serving
  • 1 (1 pound) lobster
  • 1/2 cup sherry vinegar
  • 1/2 cup olive oil
  • 1 tablespoon truffle oil
  • Salt and pepper
  • 2 leeks, cleaned and julienned
  • 1 medium yellow gold potato
  • Pinch saffron
  • 1 shallot, brunoise
  • 5 chives, chopped
  • 1 black truffles, thinly sliced
  • 1 pinch lobster roe
  • Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.

  • To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.

  • Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.

  • To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside.

  • To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside.

  • Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate.

  • Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Lobster Salad

    Recipe courtesy of Geoffrey Zakarian