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Potato Gaufrettes With Lobster Ravigote
1
Large Idaho potato; peeled
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
2
2
1
3
2
Egg
/2 Cup Chopped onions
/2 Cup Chopped green onions
/4 Cup Chopped celery
Tablespoon Chopped garlic
Tablespoon Prepared horseradish
/4 Cup Creole or whole grain mustard
Tablespoon Ketchup
Tablespoon Finely−chopped parsley leaves
Juice of one fresh lemon
3
1
4
/4 Cup Olive oil
Pound Cooked lobster meat; diced small
Cup Assorted baby greens
Drizzle of extra virgin olive oil
4
Ounce Goat's cheese; crumbled
Preheat the fryer. Using a mandoline with a cris−cross 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 salt and
pepper. Using a food processor, fitted with a metal blade, combine the egg,
onions, green onions, celery, garlic, horseradish, mustard, ketchup, parsley
and lemon juice. Puree until smooth. Season with salt and pepper. With the
machine running and in a steady stream add the oil. Process until all of the
oil is incorporated and the mixture is thick. Season with salt and pepper.
In a mixing bowl, toss the lobster with 1/2 of the Remoulade, reserving the
other half for a later use. Season with salt and pepper. In another mixing
bowl, toss the greens with the extra−virgin olive oil, salt and pepper. 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 the crumbled goat's cheese. This recipe yields 4
servings.
Potato Gaufrettes With Lobster Ravigote
491
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