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
Drizzle with more oil; season with pepper and more lemon juice, if desired
2
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill
3
Onions can be pickled 1 day ahead; cover and chill
4
Potatoes can be cooked 1 day ahead; cover and chill
5
Bring potatoes to room temperature before using
6
Bring beer to a boil in a large heavy pot
7
Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes
8
Remove from pot with tongs and let cool 10 minutes
9
Crack shells; remove meat from tail, claws, and knuckles
10
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt
11
Bring to a boil and cook until tender, 10–12 minutes; drain
12
Transfer potatoes to a large bowl and lightly crush with a fork
13
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan
14
Add onion, remove from heat, and let sit 5 minutes; drain
15
Let pickled onion cool
16
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt
17
Add mint, pickled onion, potatoes, and lobster meat; toss to coat
18
Add frisée, if using, and toss to combine
19
Drizzle with more oil; season with pepper and more lemon juice, if desired
20
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill
21
Onions can be pickled 1 day ahead; cover and chill
22
Potatoes can be cooked 1 day ahead; cover and chill
23
Bring potatoes to room temperature before using
24
Bring beer to a boil in a large heavy pot
25
Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes
26
Remove from pot with tongs and let cool 10 minutes
27
Crack shells; remove meat from tail, claws, and knuckles
28
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt
29
Bring to a boil and cook until tender, 10–12 minutes; drain
30
Transfer potatoes to a large bowl and lightly crush with a fork
31
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan
32
Add onion, remove from heat, and let sit 5 minutes; drain
33
Let pickled onion cool
34
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt
35
Add mint, pickled onion, potatoes, and lobster meat; toss to coat
36
Add frisée, if using, and toss to combine