Potato and Lobster Claw Salad

This recipe was devised to use up the lobster claws after the tails have been set aside for the Grilled Lobster Tails with Sorrel-Sauternes Sauce.

Plus: More Seafood Recipes and Tips

  • Servings: 8
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, Graduation Party, New Year's Eve, American, Appetizers/starters, Salads, Side Dishes, Make Ahead

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Ingredients

  • 1/2 teaspoon freshly ground pepper
  • 16 uncooked lobster claws
  • 4 pounds medium red potatoes, scrubbed but not peeled
  • Salt
  • 1 cup mayonnaise
  • 1 sweet onion, finely chopped
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard

How to make this recipe

  1. Bring a large saucepan of water to a boil. Add the lobster claws, cover and bring back to a boil. Uncover and boil the claws over moderate heat for 6 minutes. Drain and let cool, then refrigerate until cold. Crack the claws and remove the meat in one piece.
  2. In a large pot, cover the potatoes with water and bring to a boil. Add salt and simmer over high heat until tender, about 25 minutes. Drain the potatoes and let cool, then halve them.
  3. In a medium bowl, combine the mayonnaise, onion, lemon juice and mustard; season with 1 1/2 teaspoons of salt and the pepper. Fold in the lobster and potatoes and refrigerate until chilled or for up to 3 hours. Serve cold.
Contributed By Published August 1998

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