Potato Salad Recipe

September 6, 2010 by Post Team 

Potato Salad Recipe, When buying live lobster, looking for those who are active and lively. Plan to cook them the day you buy them. Keep them in the fridge and not delete until ready to cook. Remove the bands around the claws will pinch because the lobster. Crayfish to the boil, fill a large stockpot about three-fourths full with salted water. recommends using three quarts of water for every 1 to 2 1/2- pounds lobster. Bring water to a boil. Add the live lobsters headfirst. Start the timing and return to boil. Stir the lobsters halfway through cooking. Allow approximately 90-10 minutes for a 1 1/4-pound lobster.

To steam lobsters, put just a few inches of water with salt in a large saucepan and bring to a boil. Add the live lobsters and cover the pan. Start timing. Allow about 12 minutes for a 1 1/4-pound lobster.

Lobster Potato Salad

For 4 servings

Salted boiling water

4 live lobsters (1 1 / 2 pounds each) or 1 1 / 2 pounds cooked lobster meat

1 pound small red potatoes, scrubbed, quartered

3 ears corn husks and silk removed


2 1 / 2 tablespoons lemon juice

2 tablespoons chopped fresh tarragon

1 teaspoon Dijon mustard

1 / 2 teaspoon salt

1 / 4 cup olive oil


2 cups grape or cherry tomatoes, washed, halved

2 cups coarsely chopped green salad favorite

1 / 3 cup chopped green onion

Salt and pepper to taste

1. Dive 2 of the live lobsters head first into a large pot of boiling water. Boil on high heat for 9 minutes. Using long tongs, transfer the lobsters to a bowl to cool. Bring water to a boil again and repeat the procedure with the remaining 2 lobsters. After cooking the last two lobsters, let the water boil in the pot.

2. Add the potatoes to the boiling water and cook just until tender, about 15 to 20 minutes. Bring it to a bowl using a slotted spoon. Cook the corn in same water until crisp-tender, about 3 minutes. Remove ears from water and set them aside to cool.

3. When the lobsters are cool, remove meat from claws, joints, and tails. Discard the shells. Cut the lobster meat into 1-inch pieces. Cut the corn kernels from the cobs. Place the lobster, potatoes and corn in a large bowl and set aside.

4. For the vinaigrette: Whisk the lemon juice, tarragon, mustard and salt. Slowly in a steady stream, whisk in the olive oil.

5. To mount the salad: To serving bowl add the tomatoes, green salads and green onion. Drizzle with the vinaigrette and toss together all ingredients. Season with salt and pepper to taste if necessary.

Adapted from Gourmet Magazine, June 2000 issue.

Tested by Susan M. Selasky for a free press test kitchen.

461 calories (31 percent from fat), 16 grams fat (2 g Sat fat), 41 grams carbohydrates, 40 grams protein, 996 mg sodium, 122 mg cholesterol, 5 grams fiber.

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