02 Apr

Monthly Recipe: Lobster Potato Salad

  • Brenda Casey
  • Comments Off on Monthly Recipe: Lobster Potato Salad

We are fortunate to have crab throughout the winter in the Pacific Northwest, but sometimes we like to change it up and have lobster.

Lobster & Potato Salad

Serves 6


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Prep Time
30 min

Cook Time
25 min

Total Time
1 hr 10 min

Prep Time
30 min

Cook Time
25 min

Total Time
1 hr 10 min

396 calories
26 g
196 g
20 g
26 g
3 g
325 g
731 g
3 g
0 g
17 g

Nutrition Facts
Serving Size
325g

Servings
6

Amount Per Serving
Calories 396
Calories from Fat 178

% Daily Value *

Total Fat 20g
31%

Saturated Fat 3g
16%

Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 196mg
65%

Sodium 731mg
30%

Total Carbohydrates 26g
9%

Dietary Fiber 4g
16%

Sugars 3g
Protein 26g
Vitamin A
7%
Vitamin C
59%
Calcium
18%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
  2. Kosher salt
  3. 3 tablespoons Champagne or white wine vinegar
  4. 1/2 teaspoon Dijon mustard
  5. 1/2 teaspoon minced garlic
  6. 1 extra-large egg yolk, at room temperature (optional)
  7. Freshly ground black pepper
  8. 1/2 cup good olive oil
  9. 1/4 cup dry white wine
  10. 3 tablespoons drained capers
  11. 1 cup thinly sliced scallions (6 to 8 scallions)
  12. 1/2 cup (1/4-inch) diced celery
  13. 1/2 cup (1/4-inch) diced red onion
  14. 1 1/2 pounds cooked lobster meat, 1-inch-diced
  15. 1 lemon
  16. 3 tablespoons coarsely chopped fresh tarragon
Instructions
  1. Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
  2. Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.
Notes
  1. Read more at: http://www.foodnetwork.com/recipes/ina-garten/lobster-potato-salad-recipe/index.html?oc=linkback
beta
calories
396

fat
20g

protein
26g

carbs
26g

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Adapted from Barefoot Contessa on Food TV
Portland Oregon Plumber http://www.caseysplumbing.com/