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Lobster Galette

This irresistible lobster galette recipe is courtesy of Ed McFarland and is served at his restaurant, Ed's Lobster Bar.

  • yield: Makes 2 galettes

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Transfer galettes to plates and cut into wedges. Serve immediately garnished with creme fraiche and whole chives.

Source
The Martha Stewart Show, July 2007

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Reviews (1)

  • mmsrjs 25 Nov, 2007

    This recipe is a definate keeper, it is very good, everyone liked it.