Lobster & Potato Salad

I love summer.

Everything about it.

Golfing. Boating. Sunshine. Baseball. Country concerts.

 And lobster.

I love lobster.

For last night’s dinner party, I decided to use some leftover lobster to make a salad. I’ve had my eye on this recipe for awhile now and thought this occasion would be a perfect time to try it out!

The first thing I like to do when making a new recipe is to prep everything I can ahead of time…chop the veggies, measure the spices. Less stress, less mess, more time to dance to country in the kitchen. Because that absolutely happened.

Once that’s done, start boiling your potatoes. Incase you’re not sure what that looks like, see below.

Life changing, huh?

While the potatoes are chillin’ in their hot tub, get your lobster meat ready! You’ll need 3-4 1-pound lobsters to get enough meat. Because I only had 2 from the night before, I called my local grocery store, asked them to cook 2 more for me and to put them in the cooler. They were cooled and ready when I picked them up. {This is such a time saver!}

If you feel it necessary to try the lobster meat before assembling the salad, I have your back. Do it.

I did. A few times.

Once the lobster meat is ready, set it aside.

To make the vinaigrette, add all ingredients but the oil, wine and capers and whisk together.

I’m lazy.

I used my Ninja instead of a whisk. Then I slowly poured the oil in, while still mixing, to make the emulsion.

Stir in wine and capers and set aside.

Half or quarter potatoes and add them to a large bowl. While they’re still warm, add half of the vinaigrette and mix.

Add lobster and remaining ingredients. Gently toss.

Place in the refridgerator for a few hours to allow the flavors to develop.

Taste test as needed. Don’t let anyone tell you otherwise.

It is suggested that you serve it at room temp. I served it chilled. Tom-a-toe, to-mat-oe. Just add remaining vinaigrette if you feel it’s necessary, refrain if it tastes and looks perfect the way it is.

~~~~~~~~~~~~~~~~~~

Recipe from

Barefoot Contessa – Foolproof

By Ina Garten

Published by Clarkson Potter

Ingredients

1 1/2 Lbs unpeeled, small Yukon Gold potatoes

Kosher salt

3 Tablespoons Champagne or white wine vinegar

1/2 Teaspoon Dijon mustard

1/2 Teaspoon minced garlic

1 Extra large egg yolk

Freshly ground black pepper

1/2 Cup olive oil

1/4 cup dry white wine

3 Tablespoons capers, drained

1 Cup thinly sliced scallions {6-8}

1/2 Cup {1/4-inch} diced celery

1/2 Cup {1/4 inch} diced red onion

1 1/2 Lbs cooked lobster meat, 1 inch-diced {about 4 1-pound lobsters should yield enough meat}

1 Lemon – juiced and zested

3 Tablespoons coarsely chopped fresh tarragon

 

Directions

{Prep the scallions, celery, onion and lemon first! Set aside.}

In a large pot, add potatoes and cover with water by 1 inch. Add 1 tablespoon of salt.

Bring to a boil, lower heat. Simmer for about 20 minutes, until just tender. {Check with a fork.}

Drain in colander then cover with a clean kitchen towel to allow the potatoes to steam for 5-10 minutes.

Half/quarter potatoes and add to a large bowl.

While the potatoes are cooking, make the vinaigrette! Whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons of salt and 1 teaspoon of pepper. Slowly add oil, making an emulsion – don’t stop whisking.  Add wine and capers. Stir.

Add half of the vinaigrette to the potatoes and gently stir.

Add scallions, celery, onion and lobster. Toss. If you think a bit more vinaigrette is necessary, pour it over and combine. Put remaining vinaigrette – if any – to the side, in the fridge.

Add the lemon zest and juice, tarragon, 2 teaspoons of salt and 1 teaspoon of pepper. Toss gently.

Cover and refrigerate for at least an hour.

Before serving, taste for seasoning. Add remaining vinaigrette, if necessary.

Serve chilled or at room temperature.

~~~~~~~~~~~~~~~

Follow Everyday Sarah Jane on your social media accounts!

Facebook: https://www.facebook.com/EverydaySarahJane

Twitter: https://twitter.com/EverydaySarahJ

Pinterest: http://pinterest.com/sarahjl828