Best Potato Gaufrettes With Lobster Remoulade Recipes

Gaufrette Potatoes image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 3

Steps:

Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.
Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.
Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.

Potato Gaufrettes With Lobster Remoulade image

Provided by Manami

Categories Lobster

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

oil, for deep frying
1 large idaho potato, peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg
4 tablespoons ketchup
1 tablespoon creole mustard or 1 tablespoon other whole grain mustard
2 teaspoons chopped garlic
2 teaspoons prepared horseradish
1 tablespoon lemon juice
3/4 cup olive oil
1/4 cup finely chopped green onion
1 tablespoon finely chopped fresh parsley leaves
1 lb cooked lobster meat, small diced
4 cups assorted baby greens
drizzle extra virgin olive oil
4 tablespoons crumbled goat cheese

Steps:

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