Lobster Salad in Potato Leek Nests

Ingredients

Potato Leek Nests:

• Vegetable oil, for frying
• 2 large leeks, white parts only
• 2 large russet potatoes, about 1 pound
• 2 tablespoons butter, melted
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper

Lobster Salad:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 lemon, zest finely grated and juiced
• Pinch cayenne pepper
• 1/4 cup chopped chives, plus more for garnish
• 2 teaspoons fresh chopped tarragon leaves
• 3/4 pound cooked lobster meat, cut into 1-inch chunks
• 1 large fennel bulb, trimmed and cored, finely diced
• 1 rib celery, finely diced
• Kosher salt and freshly ground black pepper
• 1 head frisee, cleaned and leaves separated
• Black American caviar, for garnish, optional

Directions

For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.

While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.

Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.

For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary

To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.

Copyright 2005 Television Food Network, G.P. All rights reserved.