POTATO GAUFRETTES WITH LOBSTER REMOULADE

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!