| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Dairy |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Idaho potato; peeled |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Egg |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped green onions |
| 1/4 |
c |
Chopped celery |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Prepared horseradish |
| 1/4 |
c |
Creole or whole grain mustard |
| 3 |
tb |
Ketchup |
| 2 |
tb |
Finely-chopped parsley leaves |
|
|
Juice of one fresh lemon |
| 3/4 |
c |
Olive oil |
| 1 |
lb |
Cooked lobster meat; diced small |
| 4 |
c |
Assorted baby greens |
|
|
Drizzle of extra virgin olive oil |
| 4 |
oz |
Goat's cheese; crumbled |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
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