Lobster Salad in Potato Leek Nests Recipe

Name: Lobster Salad in Potato Leek Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 2 large leeks, white parts only; 2 large russet potatoes, about 1 pound; 2 tablespoons butter, melted; 1 tablespoon all-purpose flour; Kosher salt and freshly ground black pepper; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; Juice and finely grated zest of 1 lemon; Pinch cayenne pepper; 1/4 cup chopped chives, plus more for garnish; 2 teaspoons fresh chopped tarragon leaves; 3/4 pound cooked lobster meat, cut into 1-inch chunks; 1 large fennel bulb, trimmed and cored, finely diced; 1 rib celery, finely diced; Kosher salt and freshly ground black pepper; 1 head frisee, cleaned and leaves separated; Black American caviar, for garnish, optional

Servings: persons

Vegetable oil, for frying
2 large leeks, white parts only
2 large russet potatoes, about 1 pound
2 tablespoons butter, melted
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Juice and finely grated zest of 1 lemon
Pinch cayenne pepper
1/4 cup chopped chives, plus more for garnish
2 teaspoons fresh chopped tarragon leaves
3/4 pound cooked lobster meat, cut into 1-inch chunks
1 large fennel bulb, trimmed and cored, finely diced
1 rib celery, finely diced
Kosher salt and freshly ground black pepper
1 head frisee, cleaned and leaves separated
Black American caviar, for garnish, optional

1
For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan.
2
(Use a saucepan that is taller than it is wide.)
3
Line a baking sheet with paper towels.
4
While the oil is heating, halve and rinse the leeks.
5
Slice them thinly and put in a medium bowl.
6
Peel the potatoes and use a mandoline to julienne them.
7
(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.
9
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.
12
Season with salt and pepper.
13
Gently fold in lobster, fennel and celery.
14
Taste and season with more salt and pepper, if necessary
15
To serve, place a potato and leek nest in the centers of 4 plates.
16
Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad.
17
Garnish with chives and caviar.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegetable oil, for frying, 2 large leeks, white parts only, 2 large russet potatoes, about 1 pound, 2 tablespoons butter, melted, and more.

Yes, Lobster Salad in Potato Leek Nests falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster Salad in Potato Leek Nests

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions