Best 4 Lobster Potato Salad Recipes

LOBSTER & POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
• Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON

Steps:

• Prepare lobster, potatoes, and corn:
• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
• Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
• Boil corn in same water until crisp-tender, about 3 minutes, then drain.
• When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
• Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
• Make vinaigrette:
• Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
• Assemble salad:
• Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

DILLED LOBSTER, AVOCADO, AND POTATO SALAD WITH HORSERADISH DRESSING LIEBER

Steps:

• In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
• Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
• In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW

Steps:

• Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
• Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
• Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
• Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.