Potato and Lobster Claw Salad
This recipe was devised to use up the lobster claws after the tails have been set aside for grilling.
Potato and Lobster Claw Salad
Potato and Lobster Claw Salad
Potato and Lobster Claw Salad
Ingredients
- 16 uncooked lobster claws
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4 pounds medium red potatoes, scrubbed but not peeled
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Salt
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1 cup mayonnaise
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1 sweet onion, finely chopped
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1/4 cup plus 2 tablespoons fresh lemon juice
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3 tablespoons Dijon mustard
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1/2 teaspoon freshly ground pepper
Directions
- 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.
- 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.
- 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.
Potato and Lobster Claw Salad
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