Lobster With Roasted Garlic Potato Salad And Coleslaw Recipes

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LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW



Lobster with Roasted Garlic-Potato Salad and Coleslaw image

Categories     Salad     Garlic     Potato     Lobster     Summer     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Steps:

  • Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
  • Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
  • Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
  • Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

LOBSTER CLAW AND POTATO SALAD WITH HORSERADISH-MUSTARD DRESSING



Lobster Claw and Potato Salad with Horseradish-Mustard Dressing image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

5 pounds Yukon gold potatoes
16 lobster claws, steamed and meat coarsely chopped
1 1/2 cups good-quality prepared mayonnaise
1/4 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup white wine vinegar
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 scallions, thinly sliced, white and green part
2 tablespoons chopped fresh tarragon leaves

Steps:

  • Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl.
  • Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately.

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