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

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

461731 recipes/potato-and-lobster-claw-salad 2013-12-06T23:42:59+00:00 Mark Gottwald spring|summer|barbecue-cookout|dinner-party|graduation-party|new-years-eve|american|appetizers-starters|salads|side-dishes|8|make-ahead august-1998,lobster salad,lobster claws,seafood salad,potato salad,Alan Brown,Mark Gottwald recipes,potato-and-lobster-claw-salad 461731

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5