Potato Gaufrettes With Lobster Remoulade Recipes

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!

GAUFRETTE POTATOES

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 CROQUETTES WITH YELLOW-PEPPER REMOULADE

Steps:

• Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
• Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
• Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
• In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

LOBSTER MASHED POTATOES

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Combine the water with 2 tablespoons salt in a large pot; bring to a boil
• Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
• Remove the lobster from the water and set aside to cool.
• When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
• Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
• Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
• Add potatoes to the boiling water; top with intact lobster tail shell.
• Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
• Remove lobster shell and discard.
• Drain the water from the saucepan.
• Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
• Add the butter to the potatoes and mash until no lumps remain.
• Add cream until you get your preferred consistency
• Fold in reserved chopped lobster meat.
• Sprinkle with paprika to serve.

LOBSTER & CELERIAC REMOULADE

Steps:

• To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.
• Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point - keep in the fridge and remove 1 hr before serving.
• Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.