LOBSTER SALAD WITH SAFFRON POTATOES AND CRISPY LEEKS
Steps:
- Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
- To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
- Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
- 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.
- 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.
- 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.
- 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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Davee Brackout
[email protected]This is a bit of a challenging recipe, but it's definitely worth the effort. The results are amazing!
Udara Hewage (Trust no One)
[email protected]I love the combination of flavors in this dish. The lobster, saffron potatoes, and crispy leeks all work together perfectly.
Wali Sherzad
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Moazzam Naar
[email protected]I'm not a fan of seafood, but I thought this dish was pretty good. The saffron potatoes were especially tasty.
Zaar Ahmed
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Abdullah Gondal
[email protected]I found that the saffron potatoes were a bit too salty for my taste. I think I'll use less saffron next time.
SmiLE K
[email protected]I'm not sure about the crispy leeks. I think they might be a bit too overpowering for the delicate flavor of the lobster.
Missouri Mclean
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Belphegor Sleepy
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
Logan Clarke
[email protected]I'm allergic to shellfish, but I was still able to enjoy this dish by using imitation lobster. It was just as good!
St 15 S
[email protected]This is a beautiful and delicious dish. It's perfect for a special occasion.
Ioulia Xronopoulou
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Loku Baba
[email protected]I'm not a big fan of lobster, but I really enjoyed this salad. The other ingredients really balance out the flavor.
Raaz Shah
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The results are stunning!
Rifu
[email protected]I love the way the saffron and leeks complement the lobster. It's a really well-balanced dish.
Karamat Ali
[email protected]This is one of the best lobster salads I've ever had. The saffron potatoes and crispy leeks really make it special.
Oghogho Treasure
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it!
wanjiru chelagat
[email protected]The saffron potatoes were amazing! I've never had potatoes like that before.
Vivi K
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor combination.
abdullah wafa
[email protected]This lobster salad is a real treat! The saffron potatoes and crispy leeks add a delicious touch.