Potato and Lobster Claw Salad

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.