Saffron Scented Potato Medallions with Lobster and Passion Fruit Vinaigrette

Ingredients

• 6 tablespoons olive oil
• 1 cup passion fruit juice
• 1 tablespoon finely diced shallots
• 1 teaspoon brown sugar
• Salt to taste

• 1 cup finely diced, washed leeks (white part only)
• Vegetable oil as needed
• ¼ cup finely diced kalamata olives (pitted)

• 6 Idaho Russet Burbank potatoes (80 count)
• 2 cups chicken stock
• 1 teaspoon saffron threads

• 1.5 lb lobster meat (mostly claws)
• ⅓ cup unsalted butter
• 1 teaspoon garlic powder
• Salt & pepper to taste

Directions

1. In a food processor, process all vinaigrette ingredients at high speed for 1 minute, set aside.
2. Place the leeks in 350 degree hot vegetable oil and fry for 1 minute, place in paper towel and set aside.
3. Peel potatoes and place aside, Place chicken stock and saffron in a 2 qt saucepan and bring to boil, boil potatoes for 7 minutes until fork tender but not to soft.
4. While the potatoes are cooking, melt the butter in a hot large skillet, place the lobster meat, garlic powder, salt and pepper and cook lobster meat for 4 minutes at medium heat. Keep warm for later plating.
5. Remove potatoes from the hot liquid and slice into 1 inch slices, place 2 or 3 slices of saffron potatoes in each of 6 plates followed by 3 or 4 oz of lobster meat and 1 tablespoon or small mound of fried leeks, garnish each plate with 2 tablespoons of vinaigrette and sprinkle a few kalamata olives.