Lobster Salad with Saffron Potatoes and Crispy Leeks
- Level: Intermediate
- Yield: 1 serving
- Level: Intermediate
- Yield: 1 serving
Ingredients
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
Directions
- 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.
