Lobster Salad In Potato Leek Nests
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 large
Leek (white parts only)2 large
Russet Potatoes (about 1 pound)2 tbsps
Butter (melted)1 tbsp
All-Purpose Flour1 cup
Mayonnaise1 tbsp
Dijon Mustard1 pinch
Cayenne PepperDirections:
1
For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan
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(Use a saucepan that is taller than it is wide
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) Line a baking sheet with paper towels
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While the oil is heating, halve and rinse the leeks
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Slice them thinly and put in a medium bowl
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Peel the potatoes and use a mandoline to julienne them
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(To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick
8
) Toss the potatoes, butter, flour, salt and pepper with the leeks
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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
10
Transfer to the paper towels and repeat with the remaining mixture
11
For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl
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Season with salt and pepper
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Gently fold in lobster, fennel and celery
14
Taste and season with more salt and pepper, if necessary To serve, place a potato and leek nest in the centers of 4 plates
15
Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad
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Garnish with chives and caviar
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