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.

No additional tips available.

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

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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.

Potato Gaufrettes with Lobster Ravigote

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