Potato Gaufrettes With Lobster Remoulade

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the fryer to 350ºF.
  • Alternatively, fill oil no more than halfway full in a large Dutch oven and heat to 350ºF.
  • Using a mandoline with a crisscross blade, cut the potato, 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 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
  • Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice.
  • With the machine running, add the oil in a steady stream.
  • Process until all of the oil is incorporated and the mixture is thick.
  • Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated, season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
  • In a mixing bowl toss the lobster with 1/4 teaspoon cup of the remoulade, reserving the rest for later use.
  • Season with salt and pepper, to taste.
  • In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
  • Drizzle with extra-virgin olive oil.
  • To assemble, mound the greens in the center of each plate.
  • Arrange the potatoes around the greens and plate a spoonful of the lobster of the remoulade on top of each potato.
  • Garnish with 1 tablespoon of crumbled goat cheese on each salad.
  • Enjoy!
Advertisement