Saffron Scented Potato Medallions with Lobster and Passion Fruit Vinaigrette

Saffron Scented Potato Medallions with Lobster and Passion Fruit Vinaigrette

Source:
Luis Amado
Formerly of - Baker College
Muskegon, MI

Yield: 6 appetizer portions

Ingredients:

Directions:

  1. In a food processor, process all vinaigrette ingredients at high speed for 1 minute, set aside.
  2. Place the leeks in 350 degree hot vegetable oil and fry for 1 minute, place in paper towel and set aside.
  3. 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.
  4. 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.
  5. 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.