Potato Gaufrettes With Lobster Ravigote

Recipe Ingredients

1 oz	28g	Idaho potato - peeled (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Prepared horseradish
1/4 cup	59ml	Creole or whole grain mustard
3 tablespoons	45ml	Ketchup
2 tablespoons	30ml	Finely-chopped parsley leaves
		Juice of one fresh lemon
3/4 cup	177ml	Olive oil
1 lb	454g / 16oz	Cooked lobster meat - diced small
4 cups	948ml	Assorted baby greens
		Drizzle of extra virgin olive oil
4 oz	113g	Goat's cheese - crumbled

Recipe Instructions

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 1/2 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B24 broadcast 04-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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