Lobster on Thick Cut Idaho® Potato Chips with Spicy Saffron Aioli | Idaho Potato Commission
Dress up your favorite Idaho® Potatoes with lobster and saffron aioli for a special holiday appetizer! Salty, crunchy thick-cut chips are a sturdy base for buttery lobster tail. Topped with a spicy...
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Cooking tools:
- Immersion blender
- Food processor
- Measuring cup
- Mixing bowl
- Whisk
- Wooden skewer
- Pot
- Steamer rack
- Kitchen shears
- Kitchen timer
- Instant-read thermometer
- Spider strainer
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Stove
- Serving platter
- Spoon
- Spatula
- Colander
- Plate
- Refrigerator
Ingredients
- 1 pound Idaho® Russet Potato, sliced 1/16" thick
- 3 - 4 Maine lobster tails (a little over a pound total weight)
- 1 bunch chives, whole + 2 tablespoons finely chopped for garnish
- saffron aioli (recipe below)
- oil for frying - I used canola
- 1/2 cup canola oil (or blended oil)
- 1/4 cup olive oil
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1/2 teaspoon saffron threads, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 - 1/2 teaspoon hot sauce of your choice (I used Sriracha)
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