Lobster Salad with Saffron Potatoes and Crispy Leeks

1. 1

   Cook lobster in boiling water for 3 1/2 minutes.

2. 2

   Remove from water and set aside to cool.

3. 3

   To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.

4. 4

   Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.

5. 5

   To prepare the leeks, boil in water for 1 minute.

6. 6

   Dry the leeks completely then fry them in the oil until crispy.

7. 7

   Remove from pan immediately, drain on a paper towel lined plate and set aside.

8. 8

   To prepare the potato, peel in a cylindrical shape.

9. 9

   Bring a saucepan of salted water to a boil.

10. 10

    Add a pinch of saffron.

11. 11

    Add the potato and cook until fork tender, about 20 minutes.

12. 12

    Drain and set aside.

13. 13

    Slice the potato into 5 (1/2-inch thick) medallions.

14. 14

    Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette.

15. 15

    Add the truffle.

16. 16

    Toss potatoes with the vinaigrette a few times to marinate.

17. 17

    Place potatoes in the center of a plate.

18. 18

    Shell the lobster and cut the meat into 1/2-inch medallions.

19. 19

    Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette.

20. 20

    Heat lobster by placing the bowl in hot water for approximately 1 minute.

21. 21

    Place lobster on top of potatoes.

22. 22

    Place leeks on top of lobster.

23. 23

    Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

* Per serving · 4 servings · Values may vary.