1 large egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Pinch of cayenne
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
3/4 cup vegetable oil
1/2 cup extra-virgin olive oil
1 teaspoon saffron
1 1/2 pounds cubed Idaho potatoes (about 2 large)
2 tablespoons unsalted butter
1 tablespoon cream
4 large eggs, divided
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion
1/2 teaspoon salt
1/4 teaspoon cayenne
3/4 pound cooked chopped lobster meat
Vegetable oil, for frying
1 cup all-purpose flour
5 teaspoons Creole seasoning, such as Emeril's Original Essence, plus more for seasoning if desired
6 tablespoons milk
1 1/2 cups fine dry breadcrumbs
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