Lobster Salad with Saffron Potatoes and Crispy Leeks

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  • Level: Intermediate
  • Yield: 1 serving
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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


  1. Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
  2. To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
  3. Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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