Lobster Salad In Potato Leek Nests Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
56%
CHOL
66%
SOD
50%

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Ingredients for 4 servings

Pinch cayenne pepper

1 tablespoon all-purpose flour

1 large fennel bulb, trimmed and cored, finely diced

2 large russet potatoes, about 1 pound

Kosher salt and freshly ground black pepper

Black American caviar, for garnish, optional

1 tablespoon Dijon mustard

3/4 pound cooked lobster meat, cut into 1-inch chunks

2 tablespoons butter, melted

1/2 cup mayonnaise

2 large leeks, white parts only

Vegetable oil, for frying

1 head frisee, cleaned and leaves separated

1 rib celery, finely diced

1/4 cup chopped chives, plus more for garnish

2 teaspoons fresh chopped tarragon leaves

Juice and finely grated zest of 1 lemon

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