Sunday, October 26, 2014

Classic Red Potato Salad with Lobster

Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.


5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks
3 hard-boiled eggs, chopped
2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks
1 cup Hellmann’s mayonnaise
1/4 cup Crème Fraiche
1 Tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced scallions
1 tablespoons white wine vinegar
2 Tablespoons truffle oil or extra virgin olive oil
1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley
¼ teaspoon sea salt
¼ teaspoon black pepper


Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.

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