Lobster Salad With New Potatoes And Pickled Onion Recipes

LOBSTER & POTATO SALAD

Steps:

• 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.
• 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.

LOBSTER SALAD WITH NEW POTATOES AND PICKLED ONION

Steps:

• Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10-12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.
• Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt. Bring to a boil and cook until tender, 10-12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.
• Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
• Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.
• DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.

POTATO SALAD WITH PICKLED JALAPENOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
• Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
• Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY

Steps:

• In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
• Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

SMOKY LOBSTER SALAD WITH POTATOES

Steps:

• Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)
• Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.
• When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don't worry if a few charred specks remain- do not rinse. Cut peppers into 1/2-inch-wide strips.
• Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into 1/2-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook's treat.
• To make the salad, slice the potatoes into 1/4-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.
• Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.

LOBSTER SALAD IN POTATO LEEK NESTS

Steps:

• For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
• While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
• Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
• For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
• To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
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