1 cup finely diced, washed leeks (white part only)
Vegetable oil as needed
1/4 cup finely diced kalamata olives (pitted)
6 Idaho Russet Burbank potatoes (80 count)
2 cups chicken stock
1 teaspoon saffron threads
1.5 lb lobster meat (mostly claws)
1/3 cup unsalted butter
1 teaspoon garlic powder
Salt & pepper to taste
In a food processor, process all vinaigrette ingredients at high speed for 1 minute, set aside.
Place the leeks in 350 degree hot vegetable oil and fry for 1 minute, place in paper towel and set aside.
Peel potatoes and place aside, Place chicken stock and saffron in a 2 qt saucepan and bring to boil, boil potatoes for 7 minutes until fork tender but not to soft.
While the potatoes are cooking, melt the butter in a hot large skillet, place the lobster meat, garlic powder, salt and pepper and cook lobster meat for 4 minutes at medium heat. Keep warm for later plating.
Remove potatoes from the hot liquid and slice into 1 inch slices, place 2 or 3 slices of saffron potatoes in each of 6 plates followed by 3 or 4 oz of lobster meat and 1 tablespoon or small mound of fried leeks, garnish each plate with 2 tablespoons of vinaigrette and sprinkle a few kalamata olives.