POTATO GAUFRETTES WITH LOBSTER REMOULADE
Make and share this Potato Gaufrettes With Lobster Remoulade recipe from Food.com.
Provided by Manami
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 582.3, Fat 42.7, SaturatedFat 6.2, Cholesterol 134.5, Sodium 961.9, Carbohydrate 23.3, Fiber 2.5, Sugar 4.7, Protein 27.4
GAUFRETTE POTATOES
Steps:
- Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.
- Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.
- Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.
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