Saffron lobster salad on grilled fingerlings recipe | bobby flay

Step by Step

Step 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.

Step 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.

Step 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.

Step 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.

Ingredient

Red onion

2 small 2 small
Honey

1 tablespoon 0.5 fl. ozs
Red wine vinegar

4 cup 4 cup
Canola oil

3 tablespoons 3 tablespoons
Finely chopped fresh chives

3 tablespoons 3 tablespoons
Pinch saffron threads

1 large 1 large
Finely chopped garlic

2 cloves 2 cloves
Best-quality mayonnaise

1 cup 1 cup
Diced cooked lobster meat (see cook's note below)

2 cups 2 cups
Stalk celery

1 large 1 large
Potatoes

12 fingerling 12 fingerling

Saffron lobster salad on grilled fingerlings recipe | bobby flay | food network

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Ingredient

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