Lobster Salad with Saffron Potatoes and Crispy Leeks

Name: Lobster Salad with Saffron Potatoes and Crispy Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 5 chives, chopped; 2 leeks, cleaned and julienned; 1 pinch lobster roe; 454 grams lobster; 118 milliliters olive oil; 1 pinch Pinch saffron; 1 serving Salt and pepper; 1 shallot, brunoise; 118 milliliters sherry vinegar; 1 Tbsp truffle oil; 1 medium yellow gold potato; 1 black truffles, thinly sliced

Lobster Salad with Saffron Potatoes and Crispy Leeks is a gluten free, dairy free, whole 30, and pescatarian recipe with 1 servings. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 1427 calories, 29g of protein, and 124g of fat. It works well as an expensive main course. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, gold potato, lobster roe, and a few other ingredients on hand, you can make it. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert.

Instructions

Cook lobster in boiling water for 3 1/2 minutes.

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Lobster

Water

Remove from water and set aside to cool.

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Water

To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.

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Salt And Pepper

Sherry Vinegar

Truffle Oil

Vinaigrette

Olive Oil

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Bowl

Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.

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Cooking Oil

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Frying Pan

To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy.

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Leek

Water

Cooking Oil

Remove from pan immediately, drain on a paper towel lined plate and set aside.

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Paper Towels

Frying Pan

To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil.

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Potato

Water

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Sauce Pan

Add a pinch of saffron.

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Saffron

Add the potato and cook until fork tender, about 20 minutes.

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Potato

Drain and set aside.

Slice the potato into 5 (1/2-inch thick) medallions.

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Potato

Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette.

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Vinaigrette

Shallot

Chives

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Bowl

Add the truffle. Toss potatoes with the vinaigrette a few times to marinate.

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Vinaigrette

Potato

Place potatoes in the center of a plate.

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Potato

Shell the lobster and cut the meat into 1/2-inch medallions.

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Lobster

Meat

Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette.

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Vinaigrette

Lobster

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Bowl

Heat lobster by placing the bowl in hot water for approximately 1 minute.

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Lobster

Water

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Bowl

Place lobster on top of potatoes.

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Potato

Lobster

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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Lobster

Chives

Leek

Equipment

Ingredients

Servings:

chives, chopped 2

leeks, cleaned and julienned 1pinch

lobster roe 454grams

lobster 118milliliters

olive oil 1pinch

Pinch saffron 1serving

Salt and pepper 1

shallot, brunoise 118milliliters

sherry vinegar 1Tbsp

truffle oil 1medium

yellow gold potato 1

black truffles, thinly sliced

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Simonnet-Febvre Petit Chablis. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.