Potato Pavé with Lobster Salad

Introduction

This a refined, composed dish that balances richness, freshness, and visual elegance. A crisp, golden potato pavé forms the base, structured into a perfect ring and topped with a creamy lobster salad made from butter-poached lobster tails folded with mayonnaise, sour cream, green onion, and sun-dried tomatoes. Jammy quail egg halves are placed evenly around the top, each finished with a spoon of glossy caviar and delicate gold leaf, adding both luxury and contrast. Bright accents of marinated radish, strawberry, and persimmon bring acidity and subtle sweetness, while fresh dill and purple thyme leaves add herbal lift and color. Finished with a pool of vibrant green herb oil in the center, the dish is both architectural and expressive, combining crisp textures, silky richness, and clean, balanced flavors in every bite.

Kitchen in Motion (Video)

https://www.instagram.com/p/DAbYMEhx6Gq/

Ingredients

Potato Pavé

• 3 pounds potatoes (russet or other starchy potatoes work well)

• 2/3 cup heavy cream (about 35 percent milk fat)

• 1/2 teaspoon garlic powder

• 1 tablespoon finely grated Parmesan cheese

• 1 1/2 teaspoons fine salt

• 2 tablespoons unsalted butter, melted

Lobster Salad

• 2 Lobster Tails

• 4 Tablespoons of butter

• 2 tablespoons of mayonnaise

• 2 tablespoons of sour cream

• 1/4 cup of chopped green onion

• 1 tablespoon of garlic powder

•3 tablespoons of sun dried tomato's

Salad Toppings

• 3 Quail Eggs per serving

• 3 whole Red Table Radishes

• 1 Cup of Strawberries

• 1 Persimmon

• 1/2 cup of fish sauce

• 1/4 cup of fresh dill

• 1/4 cup of thyme leaves (preferably purple leaves)

• 1/4 cup of tiny edible flowers

• Caviar of your choice

• Golf Leaf

Optional Equipment

• Chef Tongs: https://a.co/d/8SflMOo

Instructions

Potato Pavé

1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper, leaving overhang on all sides

2. Whisk together the heavy cream, garlic powder, Parmesan cheese, and salt in a large bowl

3. Peel and thinly slice the potatoes using a mandolin or sharp knife, toss in oil, and then placing the slices directly into the cream mixture as you work to prevent browning

4. Layer the potatoes evenly in the prepared loaf pan, drizzling a little melted butter between layers after the first two layers

5. Fold the parchment over the top, cover with foil, and bake for about 1 1/2 hours, or until completely tender

6. Cool slightly, then weight the potatoes down and refrigerate overnight to compress

7. Use a cookie cutter to cut into rings (outer ring and inner ring), and then fry in oil in medium for 4 minutes

Lobster Salad

1. Deshell the lobster and then cut lobster tails into bite sized pieces

2. Sautee in butter in a hot pan for 6-8 minutes or until coked (salt and pepper to taste)

3. Drain the lobster and add mayonnaise, sour cream, green onion, sun dried tomato's, and garlic powder to a bowl and mix

Lobster Salad Toppings

1. Add quail eggs to boiling water and cook for 3-3.5 minutes for a jammy yolk

2. Peel the eggs and cut in half

   

3. Chop the: radish int circles and then into 1/6ths forming a triangular shape and then strawberries + persimmons into small cubes

4. Add these fruits and vegetables to 1/2 cup of fish sauce and allow to sit in the refrigerator for 1 hour

Plating

1. Put the potato Pavé down first and top with the lobster salad

2. Add 3 of the jammy quail eggs (equal spacing between each one)

   

3. In between each egg add dill and type leaves

4. Drain the fish sauce from your fruits and vegetable mixture and then add your radish, persimmon, and strawberry + tiny edible flowers (optional)

5. Top the quail egg with a dollop of caviar

Optional: In the center of the ring add green herb oil