Lobster Salad in Potato Leek Nests
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1014
- Total Fat
- 91
- Saturated Fat
- 11
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 135
- Sodium
- 1108
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
Juice and finely grated zest of 1 lemon
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