Lobster Potato Salad with Fresh Herbs
Lia Soneson
This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes -- all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!
Lobster Potato Salad with Fresh Herbs
Serves 6
Ingredients:
1-1/2 lb small Yukon Gold potatoes
4 lobster tails
1/4 cup dill pickles, chopped
1 tablespoon capers
1/2 cup celery, chopped
1/4 cup fresh dill, chopped
1/4 cup parsley, chopped
3 green onions, chopped
Dressing Ingredients:
1/2 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup mayonnaise
1/4 cup olive oil
1 teaspoon Dijon mustard
1 lemon, juiced and zested
2 cloves garlic, minced
1/2 shallot, minced
Directions:
1. In a wide mouthed jar, whisk the dressing ingredients until emulsified. Set aside.
2. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat, simmering the potatoes for 10-15 minutes, until fork tender. Drain the potatoes and let cool. Once cool enough to handle, halve the potatoes and place them in a large mixing bowl.
3. Meanwhile, boil the lobster for 4-6 minutes until the shell is bright red and the meat is tender. Immediately transfer the lobster to an ice bath to stop the cooking process. Once cool enough to handle, peel and chop the lobster meat into roughly 1" pieces. Set aside.
4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow them to soak up the dressing for a few minutes.
5. Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the bowl of dressed potatoes. Gently toss the ingredients in the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy at room temperature.