Title: Potato gaufrettes with lobster ravigote
 Categories: E.
      Yield: 4 Servings
 
      1 lg Idaho potato, peeled
           Salt
           Freshly ground black pepper
      1    Egg
    1/2 c  Chopped onions
    1/2 c  Chopped green onions
    1/4 c  Chopped celery
      2 tb Chopped garlic
      2 tb Prepared horseradish
    1/4 c  Creole or whole grain
           Mustard
      3 tb Ketchup
      2 tb Finely chopped parsley
           Leaves
           Juice of one fresh lemon
    3/4 c  Olive oil
      1 lb Cook lobster meat, small
           Diced
      4 c  Assorted baby greens
           Drizzle of extra virgin
           Olive oil
      4 oz Crumbled Goat's cheese
 
  Preheat the fryer. Using a mandoline with a cris-cross blade, cut the
  potatoes, lengthwise, into thin waffle-like chips. Fry the potatoes in
  batches until golden brown, about, 3 minutes, stirring occasionally
  for overall browning. Remove and drain on paper towels. Season with
  salt and pepper. Using a food processor, fitted with a metal blade,
  combine the egg, onions, green onions, celery, garlic, horseradish,
  mustard, ketchup, parsley and lemon juice. Puree until smooth. Season
  with salt and pepper. With the machine running and in a steady stream
  add the oil. Process until all of the oil is incorporated and the
  mixture is thick. Season with salt and pepper. In a mixing bowl, toss
  the lobster with 1/2 of the Remoulade, reserving the other half for a
  later use. Season with salt and pepper. In another mixing bowl, toss
  the greens with the extra-virgin olive oil, salt and pepper. To
  assemble, mound the greens in the center of each plate. Arrange the
  potatoes around the greens and place a spoonful of the Lobster
  Remoulade on top of each potato. Garnish with the crumbled Goat's
  cheese.
  
  Yield: 4 servings