Saffron Lobster Salad On Grilled Fingerlings Recipes

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GRILLED FINGERLING POTATO SALAD WITH LOBSTER AND WATERCRESS



Grilled Fingerling Potato Salad with Lobster and Watercress image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons Dijon mustard
1 heaping tablespoon whole-grain mustard
1 tablespoon honey
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves
15 fingerling potatoes, parboiled in salted water and drained
Canola oil
2 (8-ounce) lobster tails, parboiled, grilled and flesh coarsely chopped
1 bunch watercress, coarsely chopped

Steps:

  • Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl. Slowly whisk in the olive oil until emulsified and stir in the cilantro. Let sit at room temperature until ready to use.
  • Heat grill to medium.
  • Brush potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and just cooked through, about 2 minutes per side. Add the warm potatoes to the dressing, and toss to coat. Add the lobster and the watercress, season with salt and pepper and toss to combine. Transfer to a platter and serve.

LOBSTER SALAD WITH SAFFRON POTATOES AND CRISPY LEEKS



Lobster Salad with Saffron Potatoes and Crispy Leeks image

Provided by Bobby Flay

Categories     appetizer

Yield 1 serving

Number Of Ingredients 12

1 (1 pound) lobster
1/2 cup sherry vinegar
1/2 cup olive oil
1 tablespoon truffle oil
Salt and pepper
2 leeks, cleaned and julienned
1 medium yellow gold potato
Pinch saffron
1 shallot, brunoise
5 chives, chopped
1 black truffles, thinly sliced
1 pinch lobster roe

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.

SAFFRON LOBSTER SALAD



Saffron Lobster Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 45m

Yield Four servings

Number Of Ingredients 10

2 cups dry white wine
1 clove garlic
2 1 1/2-to-2-pound lobsters
1/4 teaspoon saffron threads
2 cups red bliss potatoes
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup coarsely chopped fresh basil leaves

Steps:

  • Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat. Add the lobsters, cover and steam for 12 minutes. Take the lobsters out of the pot. Set aside to cool. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces. Refrigerate.
  • Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan. Bring to a boil. Lower the heat and simmer until it reduces to 1/4 cup, about 3 to 5 minutes. Add the saffron and set aside to cool.
  • Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes. Drain and rinse under cold running water until cool. Cut the potatoes in half. Set aside.
  • Pour the cooled lobster sauce into a large salad bowl. Whisk in the lemon juice and olive oil. Season with salt and pepper. Add the potatoes, lobster and basil. Toss gently. Refrigerate for up to 4 hours before serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 67 grams, SaturatedFat 1 gram, Sodium 1690 milligrams, Sugar 2 grams, TransFat 0 grams

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