Saffron Scented Potato Medallions with Lobster and Passion Fruit Vinaigrette

Ingredients:

  • Passion Fruit Vinaigrette:
  • 6 tablespoons olive oil
  • 1 cup passion fruit juice
  • 1 tablespoon finely diced shallots
  • 1 teaspoon brown sugar
  • Salt to taste
  • Garnish:
  • 1 cup finely diced, washed leeks (white part only)
  • Vegetable oil as needed
  • 1/4 cup finely diced kalamata olives (pitted)
  • Potatoes:
  • 6 Idaho Russet Burbank potatoes (80 count)
  • 2 cups chicken stock
  • 1 teaspoon saffron threads
  • Lobster:
  • 1.5 lb lobster meat (mostly claws)
  • 1/3 cup unsalted butter
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

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.
Print Recipe

Yield: 6 appetizer portions

Source:
Luis Amado
Baker College
Muskegon, MI

Share this Recipe

You Might Also Like

Idaho Yellow Finn and Lobster Quesadillas with Hot Smoked Paprika and Manchego

Idaho Yellow Finn and Lobster Quesadillas with Hot Smoked Paprika and Manchego

Potato Vodka Soup

Potato Vodka Soup

Frightening Fingerlings (Bacon-Wrapped Potatoes)

Frightening Fingerlings (Bacon-Wrapped Potatoes)

Ask Spuddy Image