Saffron Lobster Salad on Grilled Fingerlings (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ingredients:
1/4 cup red wine vinegar |
1 large pinch saffron threads |
1 tablespoon honey |
1 cup best-quality mayonnaise |
2 cloves finely chopped garlic |
salt and freshly ground pepper |
1 1/2 cups diced cooked lobster meat (see cook's note below) |
1 large stalk celery, finely diced |
1/2 small red onion, finely diced |
3 tablespoons finely chopped fresh chives |
12 fingerling potatoes, par-boiled and sliced in half lengthwise |
3 tablespoons canola oil |
Directions:
1. Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
2. Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
3. In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
4. Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.
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