Saffron Scented Potato Medallions with Lobster and Passion Fruit Vinaigrette


  • 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


  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.
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Yield: 6 appetizer portions

Luis Amado
Formerly of - Baker College
Muskegon, MI

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