Lobster Salad with Saffron Potatoes and Crispy Leeks

Ingredients

• 5  chives chopped
• 2  leeks julienned cleaned
• 1 pinch lobster roe 
• 1 pound pd of lobster 
• 0.5 cup olive oil 
• 1 pinch saffron threads 
• 1 serving salt and pepper 
• 1  shallots 
• 0.5 cup sherry vinegar 
• 1 tablespoon truffle oil 
• 1 medium gold potato yellow
• 1  truffles black thinly sliced
• 1  truffles black thinly sliced

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Cook lobster in boiling water for 3 1/2 minutes.
2. Remove from water and set aside to cool.
3. To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
4. Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
5. To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy.
6. Remove from pan immediately, drain on a paper towel lined plate and set aside.
7. To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil.
8. Add a pinch of saffron.
9. Add the potato and cook until fork tender, about 20 minutes.
10. Drain and set aside.
11. Slice the potato into 5 (1/2-inch thick) medallions.
12. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette.
13. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate.
14. Place potatoes in the center of a plate.
15. Shell the lobster and cut the meat into 1/2-inch medallions.
16. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette.
17. Heat lobster by placing the bowl in hot water for approximately 1 minute.
18. Place lobster on top of potatoes.
19. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.