Lobster Salad with Saffron Potatoes and Crispy Leeks
- 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 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.
Recipe courtesy of Julian Serrano; Picasso at Bellagio