Lobster and Potato Salad

Let’s be honest.  All my dad really wants for his birthday is to spend time with his grandkids and eat Butterfinger ice cream pie.  Since I have already made all 4 of those things, I will have to come up with something else to post.

I was watching Food Network and HGTV while on the treadmill the other day (before you go and think “oh, look at Anne talking about her New Year’s resolution to exercise” – I might guess that I probably started like a day before you and will no doubt stop before you too).  So back to Food Network and there is Ina having Giada over for lunch and they are eating lobster.  Hello?  Is this heaven?   My favorite Ina quote “you could cook and shell your own lobsters, but why?”  I too bought the lobster meat already ready from my fish market because if it’s good enough for Ina…  And this dish is good - even David, who isn't a big lobster eater, says so. 

Happy Birthday Dad!

Ingredients:

Lobster and Potato Salad

1. 1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
2. Kosher salt
3. 3 T Champagne or white wine vinegar
4. 1/2 t Dijon mustard
5. 1/2 t minced garlic
6. 1 extra-large egg yolk, at room temperature
7. Freshly ground black pepper
8. 1/2 c good olive oil
9. 1/4 c dry white wine
10. 3 T drained capers
11. 1/2 c (1/4-inch) diced celery
12. 1/2 c (1/4-inch) diced red onion
13. 1 1/2 pounds cooked lobster meat, 1-inch-diced
14. 1 lemon

Place the potatoes in a large pot and cover with water by 1 inch. Add 1 T 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 t salt and 1 t 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 celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, 2 t salt and 1 t pepper and toss carefully. (Ina adds tarragon and green onions too).  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.