Recipe - Potato Gaufrettes With Lobster Ravigote

1 lg Idaho potato; peeled
Salt; to taste
Freshlyground black pepper;
to taste
1 Egg
One half cup Chopped onions
One half cup Chopped green onions
One fourth cup Chopped celery
2 tablespoon Chopped garlic
2 tablespoon Prepared horseradish
One fourth cup Creole or whole grain
mustard
3 tablespoon Ketchup
2 tablespoon Finelychopped parsley
leaves
Juice of one fresh lemon
Three fourths cup Olive oil
1 pound Cooked lobster meat; minced
small
4 cup Assorted baby greens
Drizzle of extra virgin
olive oil
4 ounce Goat's cheese; crumbled

Preheat the fryer. Using a mandoline with a criscross blade, cut the
potatoes, lengthwise, into thin wafflelike chips. Fry the potatoes in
batches until golden brown, about, 3 minutes, stirring occasionally for
overall browning. Remove and drain on paper towels. Season with salt and
pepper. Using a food processor, fitted with a metal blade, combine the egg,
onions, green onions, celery, garlic, horseradish, mustard, ketchup,
parsley and lemon juice. Puree until smooth. Season with salt and pepper.
With the machine running and in a steady stream add the oil. Process until
all of the oil is incorporated and the mixture is thick. Season with salt
and pepper. In a mixing bowl, toss the lobster with One half of the Remoulade,
reserving the other half for a later use. Season with salt and pepper. In
another mixing bowl, toss the greens with the extravirgin olive oil, salt
and pepper. To assemble, mound the greens in the center of each plate.
Arrange the potatoes around the greens and place a spoonful of the Lobster
Remoulade on top of each potato. Garnish with the crumbled goat's cheese.
This recipe yields 4