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MICKY A Member # 11209	posted Lobster Salad with Saffron Potatoes and Crispy Leeks 1 (1 pound) lobster 1/2 cup sherry vinegar 1/2 cup olive oil 1 tablespoon truffle oil Salt and pepper 2 leeks, cleaned and julienned 1 medium yellow gold potato Pinch saffron 1 shallot, 5 chives, chopped 1 black truffles, thinly sliced 1 pinch lobster roe Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool. To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste. Heat 1/4-inch of oil in a deep saute pan to 350 degrees F. To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside. To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside. Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate. Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.
manx Member # 14517	posted sounds delicious micky, ohhh i would kill for some lobster bisque right now !
MICKY A Member # 11209	posted me too
*BastetLovesPtah* Member # 13948	posted Is there such thing as a regular fish bisque?
cbrbddd Member # 3891	posted yummmmmmm, this sounds great!
manx Member # 14517	posted hey micky do you have a recipe for beetroot soup? i know what the name is but can't spell it lmao duh!! the russian version served at room temp pls
MICKY A Member # 11209	posted borst soup? manx? Ingredients * 1 (8 ounce) bottle buttermilk * 1 (20 ounce) can beetroots (beetroot,water and salt, make sure there is no spice) * 3 cucumbers * 1 bunch spring onion * 1 bunch dill * 3 whole eggs * 1 tablespoon salt * 8 whole potatoes Directions 1. Prepare potatoes to boil and boil them before you start your soup. 2. Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces. 3. Boil eggs into water about 7 minute. 4. Cut each egg into 12 peaces. 5. All cut ingredients put into pot and add a little bit of salt. 6. Mix everything and add buttermilk and then mix again. 7. And you can eat it. i hope this helps you
manx Member # 14517	posted oh yummy ,yummy, micky thats it! am gonna make this for lunch tomoro shokran
MICKY A Member # 11209	posted afwan