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1
Cook lobster in boiling water for 3 1/2 minutes.
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2
Remove from water and set aside to cool.
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3
To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
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4
Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
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5
To prepare the leeks, boil in water for 1 minute.
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6
Dry the leeks completely then fry them in the oil until crispy.
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7
Remove from pan immediately, drain on a paper towel lined plate and set aside.
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8
To prepare the potato, peel in a cylindrical shape.
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9
Bring a saucepan of salted water to a boil.
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10
Add a pinch of saffron.
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11
Add the potato and cook until fork tender, about 20 minutes.
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12
Drain and set aside.
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13
Slice the potato into 5 (1/2-inch thick) medallions.
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14
Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette.
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15
Add the truffle.
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16
Toss potatoes with the vinaigrette a few times to marinate.
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17
Place potatoes in the center of a plate.
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18
Shell the lobster and cut the meat into 1/2-inch medallions.
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19
Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette.
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20
Heat lobster by placing the bowl in hot water for approximately 1 minute.
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21
Place lobster on top of potatoes.
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22
Place leeks on top of lobster.
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23
Finish the plate with a pinch of lobster roe and the rest of the chopped chives.
