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1
Preheat the fryer to 350u00b0F.
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2
Alternatively, fill oil no more than halfway full in a large Dutch oven and heat to 350u00b0F.
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3
Using a mandoline with a crisscross blade, cut the potato, lengthwise, into thin waffle-like chips.
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4
Fry the potatoes in batches until golden brown, about 3 minutes, stirring occasionally for overall browning.
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5
Remove and drain on paper towels.
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6
Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
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7
Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice.
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8
With the machine running, add the oil in a steady stream.
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9
Process until all of the oil is incorporated and the mixture is thick.
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10
Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated, season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
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11
In a mixing bowl toss the lobster with 1/4 teaspoon cup of the remoulade, reserving the rest for later use.
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12
Season with salt and pepper, to taste.
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13
In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
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14
Drizzle with extra-virgin olive oil.
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15
To assemble, mound the greens in the center of each plate.
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16
Arrange the potatoes around the greens and plate a spoonful of the lobster of the remoulade on top of each potato.
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17
Garnish with 1 tablespoon of crumbled goat cheese on each salad.
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18
Enjoy!
