Potato and Lobster Claw Salad

• Recipe by Mark Gottwald

This recipe was devised to use up the lobster claws after the tails have been set aside for grilling.

Ingredients

1. 16 uncooked lobster claws
2. 4 pounds medium red potatoes, scrubbed but not peeled
3. Salt
4. 1 cup mayonnaise
5. 1 sweet onion, finely chopped
6. 1/4 cup plus 2 tablespoons fresh lemon juice
7. 3 tablespoons Dijon mustard
8. 1/2 teaspoon freshly ground pepper

Directions

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.