Aioli And Saffron And Lobster Mashed Potatoes Recipes

LOBSTER MASHED POTATOES

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Combine the water with 2 tablespoons salt in a large pot; bring to a boil
• Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
• Remove the lobster from the water and set aside to cool.
• When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
• Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
• Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
• Add potatoes to the boiling water; top with intact lobster tail shell.
• Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
• Remove lobster shell and discard.
• Drain the water from the saucepan.
• Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
• Add the butter to the potatoes and mash until no lumps remain.
• Add cream until you get your preferred consistency
• Fold in reserved chopped lobster meat.
• Sprinkle with paprika to serve.

SAFFRON AIOLI

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

LOBSTER ON THICK CUT IDAHO® POTATO CHIPS WITH SPICY SAFFRON AIOLI

Steps:

• Soak potato slices in cold water for at least 2 hours. Rinse and pat dry.
• Pour the canola oil and olive oil into a measuring cup with a spout. Using an immersion blender or food processor- combine the egg yolks, mustard, saffron, hot sauce, salt and white pepper. With the motor running, add the oils SLOWLY in a thin, steady stream. When it begins to emulsify, you can add the oil a little faster until it is all incorporated. The aioli should be the consistency of mayonnaise. Use saffron water to thin the aioli if needed. Transfer into a bowl, cover and refrigerate until ready to serve.
• Carefully thread two 6" wooden skewers through the tails to keep them straight. Pour about a half an inch of water into a pot and place a steamer rack inside. (I used my canning rack!) When water has started to simmer, place lobster tails inside and cook for 1 minute per ounce. Ex: If the tails are 6 oz each, you will cook them for 6 minutes. Remove from heat and set aside to cool.
• Using sharp kitchen scissors, cut the underside of the lobster tail down the middle and slide your finger along the curved hard shell to loosen. Grab the lobster tail & pull to slide it out of the shell. Slice into large chunks and set aside.
• In a deep, heavy-bottomed pot, heat oil to 350F. Slowly add potato slices and fry until golden brown. Do not overcrowd the pot. Add a handful at a time, if you add too many the temperature of the oil will drop and the potatoes will not fry properly. Using a spider or tongs, flip potatoes over in the oil so both sides cook evenly. It should only take a few minutes per side. When they are done, remove from the oil and drain on paper towels.
• Spread a very thin layer of aioli on the chip and top with lobster. The aioli will act as "glue" to keep the lobster in place. Drizzle a bit of the saffron aioli over the lobster and sprinkle a few chives over the top.
• Lay them on a chive-lined platter and serve. Bask in your glory, you've earned it.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

SAFFRON AIOLI

Steps:

• Place saffron in a small bowl with water; set aside.
• Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.

PERFECT AIOLI

Steps:

• Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
• Add about 1/4 cup oil, drop by drop, whisking until emulsified.
• Gently whisk in remaining oil in a steady trickle. Stir in garlic.

AIOLI AND SAFFRON-AND-LOBSTER MASHED POTATOES

Steps:

• Aioli Combine eggs and lemon juice in blender on high speed and drop in garlic cloves one at a time. Add parsley, salt, Tabasco, and spinach, then almond paste. Slowly pour in olive oil. Mashed Potatoes Place lobster tail in boiling water seasoned with 1/2 teaspoon salt, 1 teaspoon paprika, juice of 1 lemon, and 1/4 teaspoon cayenne pepper. Reduce heat and poach 4 to 5 minutes. Let cool in liquid, remove meat from shell, and mince. Boil potatoes, drain, then set aside. Heat half-and-half to a simmer. Add saffron, mashed garlic, black pepper, and lobster base powder to warmed cream. Place potatoes in bowl of a mixer on medium speed and drizzle in cream, then add butter a tablespoon at a time. Fold in lobster and green onions. To serve, pipe potatoes around salmon filets and drizzle with aïoli.