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Potato Latkes with Lobster
2025-04-30
https://api2.metro.ca/userfiles/image/recipes/galettes-pommes-terre-latkes-homards-12362.jpg
PT25M
PT15M
PT40M
Make the potato latkes. Grate 3-4 russet potatoes and the half onion. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this helps make them crispy.Transfer the mix to a bowl and add the egg.
Mix in 1/3 cup of flour and 1 tsp salt. If the mixture seems too wet, add a bit more flour.Heat a pan over medium heat and add enough olive oil to cover the bottom. Use an ice cream scoop or large spoon to shape the mixture into 6–7 small latkes (about half the mix). Cook for 4–5 minutes per side until golden and crispy. Transfer to a plate lined with parchment paper and sprinkle with flaky sea salt.Repeat with the remaining mixture. Keep the latkes warm in the oven at 180–200°F while you prepare the topping.Wipe out the same pan with a paper towel. Melt ¼ cup butter with 1 tbsp olive oil, then add the 2-3 minced garlic and sauté for about 1 minute. Add the lobster and sauté for another minute to warm it through. Season with salt and stir in the juice of 1/2 lemon (keep the zest of ½ lemon for garnish). Remove from heat.Top each latke with a spoonful of sour cream, some lobster pieces, chopped chives, a bit of pepper and lemon zest. If there’s extra garlic butter in the pan, drizzle it on top of the lobster.Let cool for a few minutes, season with freshly ground pepper.NOTES:
Make-ahead tip:
The latkes can be prepared ahead of time and stored in an airtight container in the fridge. Reheat in the oven at 350°F for 5–10 minutes before serving.Source: Dash of Honey – Laura Beaulé
12-14
0
0
0
0
Potatoes Latkes:
3-4 Russet potatoes (approx. 825g)
1/2 Yellow onion
1 egg
1/3 to 1/2 cup of all-purpose flour
1 teaspoon Salt
olive oil for cooking
Finishing touch : flaky Sea salt
Topping:
Meat from 2 cooked and shelled lobsters chopped into 1-inch pieces
1/4 cup unsalted butter
1 tablespoon (15 mL) olive oil
2-3 gousses garlic cloves, minced
Zest and juice of 1/2 a Lemon
1/2 cup (125 mL) 14 % sour cream
2 tablespoons chopped chives
Potato Latkes with Lobster
12-14
Breakfast - Brunch
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
Potatoes Latkes:
-
3-4
Russet potatoes (approx. 825g)
-
1/2
Yellow onion
-
1
egg
-
1/3 to 1/2 cup of all-purpose flour
-
1 teaspoon
Salt
-
olive oil for cooking
-
Finishing touch : flaky Sea salt
-
Topping:
-
Meat from 2 cooked and shelled lobsters chopped into 1-inch pieces
-
1/4 cup
unsalted butter
-
1 tablespoon
(15 mL)olive oil
-
2-3 gousses
garlic cloves, minced
-
Zest and juice of 1/2 a Lemon
-
1/2 cup
(125 mL)14 % sour cream
-
2 tablespoons
chopped chives
Preparation
Make the potato latkes. Grate 3-4 russet potatoes and the half onion. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this helps make them crispy.
Transfer the mix to a bowl and add the egg. Mix in 1/3 cup of flour and 1 tsp salt. If the mixture seems too wet, add a bit more flour.
Heat a pan over medium heat and add enough olive oil to cover the bottom. Use an ice cream scoop or large spoon to shape the mixture into 6–7 small latkes (about half the mix). Cook for 4–5 minutes per side until golden and crispy. Transfer to a plate lined with parchment paper and sprinkle with flaky sea salt.
Repeat with the remaining mixture. Keep the latkes warm in the oven at 180–200°F while you prepare the topping.
Wipe out the same pan with a paper towel. Melt ¼ cup butter with 1 tbsp olive oil, then add the 2-3 minced garlic and sauté for about 1 minute. Add the lobster and sauté for another minute to warm it through. Season with salt and stir in the juice of 1/2 lemon (keep the zest of ½ lemon for garnish). Remove from heat.
Top each latke with a spoonful of sour cream, some lobster pieces, chopped chives, a bit of pepper and lemon zest. If there’s extra garlic butter in the pan, drizzle it on top of the lobster.
Let cool for a few minutes, season with freshly ground pepper.
NOTES: Make-ahead tip: The latkes can be prepared ahead of time and stored in an airtight container in the fridge. Reheat in the oven at 350°F for 5–10 minutes before serving.
Source: Dash of Honey – Laura Beaulé
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