This irresistible lobster galette recipe is courtesy of Ed McFarland and is served at his restaurant, Ed's Lobster Bar.
- Yield: Makes 2 galettes
Source: The Martha Stewart Show, July 2007
- 1/2 lobster tail (from a 1 1/4- to 1 1/2-pound lobster), cooked, chilled, and finely chopped
- 1 teaspoon chopped chives, plus 4 whole chives for garnish
- Coarse salt and freshly ground pepper
- 2 large Idaho potatoes
- 3/4 cup Clarified Butter
- 4 teaspoons creme fraiche
Preheat oven to 350 degrees. In a medium bowl, mix together lobster and chopped chives; season with salt and pepper and set aside. Place two 8-inch ovenproof skillets over medium heat. Peel and thinly slice potatoes crosswise on a mandoline; pat dry.
Add 1/4 cup clarified butter to each skillet. Increase heat slightly. Place potatoes in the bottom of each skillet in an even layer; season with salt and pepper. Repeat process with a second layer of potatoes. Divide lobster mixture evenly between the two skillets and spread over the second layer of potatoes. Add 2 more layers of potatoes to each skillet, seasoning with salt and pepper between each layer. Drizzle final layers with 2 tablespoons clarified butter each. Increase heat to high. When the bottoms begin to crisp, flip, and transfer to oven. Bake 20 minutes.
Transfer galettes to plates and cut into wedges. Serve immediately garnished with creme fraiche and whole chives.