Lobster Salad With Saffron Potato Medallions

INGREDIENTS:5 saffron potato medallions (recipe follows)
1 lobster tail, cooked
1 lobster claw, cooked
1 oz. fried leeks
1 frisee crown
6 haricots verts , cooked
1 oz. passion fruit vinaigrette (recipe follows)
1 lobster head and tail for garnish
¼ cup truffle vinaigrette (recipe follows)

Saffron Potato Medallions:
1 Idaho potato
1 pinch saffron
½ tsp. salt

Fried Leeks:
10 leeks
3 cups frying oil
as needed, salt

Passion Fruit Vinaigrette:
2 passion fruit
½ cup extra virgin olive oil
¼ cup champagne vinegar
to taste, salt and pepper

Truffle Vinaigrette:
¼ cup sherry vinegar
¼ cup truffle oil
½ cup extra virgin olive oil
to taste, salt and pepper DIRECTIONS:Slice lobster tail into 5 medallions. Heat through and finish cooking lobster tail meat and claw in truffle vinaigrette. Heat saffron potatoes in the cooking liquid. Plate the potatoes in ring in center of plate. Place lobster medallions on top of potatoes. Place frisee crown on top of lobster meat and dress with passion fruit vinaigrette along with haricots verts. Place fried leeks on top of salad. Place lobster head and tail as garnish and drizzle more passion fruit vinaigrette around plate.

For saffron potato medallions: Cut potato into cylinder with knife or round cutter. Place in pot with water enough to cover. Add saffron and salt, and slowly simmer to cook. When done, take out of water and allow to cool. Slice into ¼ inch thick medallions.

For fried leeks: Julienne leeks. Blanch slightly, then refresh. Fry slowly until crisp. Season with salt.

For passion fruit vinaigrette: Take pulp from fruit. Mix in bowl with oil and vinegar. Season to taste.

For truffle vinaigrette: Season the vinegar and let it steep. Whisk in all oils. SERVINGS:1 serving From:Executive Chef Rick Tramonto, Tru Restaurant, Chicago PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION