Lobster Galette
Chef Ed McFarland shares his recipe for lobster galette.
Lobster Galette
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The Martha Stewart Show, July 2007
- 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
- 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.
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This recipe is a definate keeper, it is very good, everyone liked it.