Potato Gaufrettes with Lobster Ravigote Recipe

Name: Potato Gaufrettes with Lobster Ravigote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Idaho potato, peeled; Salt; Freshly ground black pepper; 1 egg; 1/2 cup chopped onions; 1/2 cup chopped green onions; 1/4 cup chopped celery; 2 tablespoons chopped garlic; 2 tablespoons prepared horseradish; 1/4 cup Creole or whole grain mustard; 3 tablespoons ketchup; 2 tablespoons finely chopped parsley leaves; Juice of one fresh lemon; 3/4 cup olive oil; 1 pound cook lobster meat, small diced; 4 cups assorted baby greens; Drizzle of extra virgin olive oil; 4 ounces crumbled Goat's cheese

Servings: persons

1 large Idaho potato, peeled
Salt
Freshly ground black pepper
1 egg
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1/4 cup Creole or whole grain mustard
3 tablespoons ketchup
2 tablespoons finely chopped parsley leaves
Juice of one fresh lemon
3/4 cup olive oil
1 pound cook lobster meat, small diced
4 cups assorted baby greens
Drizzle of extra virgin olive oil
4 ounces crumbled Goat's cheese

1
Preheat the fryer.
2
Using a mandoline with a cris-cross blade, cut the potatoes, lengthwise, into thin waffle-like chips.
3
Fry the potatoes in batches until golden brown, about, 3 minutes, stirring occasionally for overall browning.
4
Remove and drain on paper towels.
5
Season with salt and pepper.
6
Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, horseradish, mustard, ketchup, parsley and lemon juice.
7
Puree until smooth.
8
Season with salt and pepper.
9
With the machine running add the oil in a steady stream.
10
Process until all of the oil is incorporated and the mixture is thick.
11
Season with salt and pepper.
12
In a mixing bowl, toss the lobster with 1/2 of the Remoulade, reserving the other half for a later use.
13
Season with salt and pepper.
14
In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
15
To assemble, mound the greens in the center of each plate.
16
Arrange the potatoes around the greens and place a spoonful of the Lobster Remoulade on top of each potato.
17
Garnish with the crumbled Goat's cheese.

628

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 large Idaho potato, peeled, Salt, Freshly ground black pepper, 1 egg, and more.

Yes, Potato Gaufrettes with Lobster Ravigote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gaufrettes with Lobster Ravigote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions