- Oil, for deep frying
- 1 large Idaho potato, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg*
- 4 tablespoons ketchup
- 1 tablespoon Creole or other whole grain mustard
- 2 teaspoons chopped garlic
- 2 teaspoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 3/4 cup olive oil
- 1/4 cup finely chopped onions
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped parsley leaves
- 1 pound cooked lobster meat, small diced
- 4 cups assorted baby greens
- Drizzle extra-virgin olive oil
- 4 tablespoons crumbled goat cheese
Preheat the fryer to 350 degrees F. Alternatively, fill oil no more than halfway full in a large, heavy Dutch oven and heat to 350 degrees F.
Using a mandoline with a crisscross blade, cut the potatoes, lengthwise, into thin waffle-like chips. Fry the potatoes in batches until golden brown, about, 3 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice. With the machine running, add the oil in a steady stream. Process until all of the oil is incorporated and the mixture is thick. Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated. Season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
In a mixing bowl, toss the lobster with 1/4 cup of the remoulade, reserving the rest for a later use. Season with salt and pepper, to taste. In another mixing bowl, toss the greens with the extra-virgin olive oil, salt, and pepper. Drizzle with extra-virgin olive oil
To assemble, mound the greens in the center of each plate. Arrange the potatoes around the greens and place a spoonful of the lobster remoulade on top of each potato. Garnish with 1 tablespoon of crumbled goat cheese on each salad.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.