Lobster Salad With New Potatoes And Pickled Onion
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
63
Sweetness
59
Sourness
32
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
New Potatoes1 tbsp
Kosher Salt (plus more)1 cup
Red Wine Vinegar1 tbsp
Sugar1 medium
Red Onion (thinly sliced)2 tbsps
Lemon Juice (fresh)2 cups
Fri (ée optional)Directions:
1
Bring beer to a boil in a large heavy pot
2
Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes
3
Remove from pot with tongs and let cool 10 minutes
4
Crack shells; remove meat from tail, claws, and knuckles
5
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt
6
Bring to a boil and cook until tender, 10–12 minutes; drain
7
Transfer potatoes to a large bowl and lightly crush with a fork
8
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan
9
Add onion, remove from heat, and let sit 5 minutes; drain
10
Let pickled onion cool
11
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt
12
Add mint, pickled onion, potatoes, and lobster meat; toss to coat
13
Add frisée, if using, and toss to combine
14
Drizzle with more oil; season with pepper and more lemon juice, if desired
15
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill
16
Onions can be pickled 1 day ahead; cover and chill
17
Potatoes can be cooked 1 day ahead; cover and chill
18
Bring potatoes to room temperature before using
19
Bring beer to a boil in a large heavy pot
20
Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes
21
Remove from pot with tongs and let cool 10 minutes
22
Crack shells; remove meat from tail, claws, and knuckles
23
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt
24
Bring to a boil and cook until tender, 10–12 minutes; drain
25
Transfer potatoes to a large bowl and lightly crush with a fork
26
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan
27
Add onion, remove from heat, and let sit 5 minutes; drain
28
Let pickled onion cool
29
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt
30
Add mint, pickled onion, potatoes, and lobster meat; toss to coat
31
Add frisée, if using, and toss to combine
32
Drizzle with more oil; season with pepper and more lemon juice, if desired
33
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill
34
Onions can be pickled 1 day ahead; cover and chill
35
Potatoes can be cooked 1 day ahead; cover and chill
36
Bring potatoes to room temperature before using