Potato gaufrettes with lobster ravigote

Yield: 4 servings

Measure Ingredient
1 large Idaho potato, peeled
\N \N Salt
\N \N Freshly ground black pepper
1 \N Egg
½ cup Chopped onions
½ cup Chopped green onions
¼ cup Chopped celery
2 tablespoons Chopped garlic
2 tablespoons Prepared horseradish
¼ cup Creole or whole grain
\N \N Mustard
3 tablespoons Ketchup
2 tablespoons Finely chopped parsley
\N \N Leaves
\N \N Juice of one fresh lemon
¾ cup Olive oil
1 pounds Cook lobster meat, small
\N \N Diced
4 cups Assorted baby greens
\N \N Drizzle of extra virgin
\N \N Olive oil
4 ounces Crumbled Goat's cheese

Preheat the fryer. Using a mandoline with a cris-cross blade, cut the potatoes, 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 salt and pepper. Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, horseradish, mustard, ketchup, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper. In a mixing bowl, toss the lobster with ½ of the Remoulade, reserving the other half for a later use. Season with salt and pepper. In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper. To assemble, mound the greens in the center of each plate. Arrange the potatoes around the greens and place a spoonful of the Lobster Remoulade on top of each potato. Garnish with the crumbled Goat's cheese.

Yield: 4 servings

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