LOBSTER & POTATO SALAD
Steps:
- Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon 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 teaspoons salt and 1 teaspoon 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 scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. 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.
LOBSTER SALAD IN POTATO LEEK NESTS
The bird's nests fryers we used to make these lacy baskets are available in most cookware stores, and online.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
- While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
- Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
- For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
- To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
- Copyright 2005 Television Food Network, G.P. All rights reserved
POTATO NESTS
Steps:
- Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
- Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
- Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.
LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW
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, CORN, AND POTATO SALAD WITH TARRAGON
Categories Salad Potato Shellfish Tomato Fourth of July Picnic Father's Day Lunch Seafood Lobster Corn Summer Tarragon Endive Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare lobster, potatoes, and corn:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
- Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
- Boil corn in same water until crisp-tender, about 3 minutes, then drain.
- When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
- Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
- Make vinaigrette:
- Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
- Assemble salad:
- Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
More about "lobster salad in potato leek nests recipes"
BAREFOOT CONTESSA | LOBSTER & POTATO SALAD | RECIPES
Web Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon 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.
From barefootcontessa.com
From barefootcontessa.com
See details
LOBSTER ROLL POTATO SALAD | TASTE OF NOVA SCOTIA
Web Jul 17, 2017 Ingredients: Directions: Bring a medium-large pot of water to a boil; add potatoes. Cook 14-16 minutes or until fork tender. Drain and cool. In a medium to large bowl, whisk together mayonnaise, chives, …
From tasteofnovascotia.com
From tasteofnovascotia.com
See details
LOBSTER SALAD | RICARDO
Web Ingredients. 1 to 2 heads Boston lettuce 4 lobsters, cooked, cooled and shelled 1 mango, peeled, pitted and cut into strips
From ricardocuisine.com
From ricardocuisine.com
See details
LOBSTER SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
Web 1 day ago Lobster Claw and Potato Salad with Horseradish-Mustard Dressing. Recipe | Courtesy of Bobby Flay. Total Time: 30 minutes. 1 Review.
From foodnetwork.com
From foodnetwork.com
See details
LOBSTER SALAD WITH NEW POTATOES AND PICKLED ONION
Web Apr 22, 2014 Step 4. Whisk lemon juice and ¼ cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, …
From bonappetit.com
From bonappetit.com
See details
LOBSTER POTATO SALAD – KILTED CHEF
Web Place the cooled potatoes in a large bowl, add the onions, celery, yellow pepper, pickles, basil and chives, mixed to combine. Add the mayo, mustard, lemon juice, salt, pepper, …
From kiltedchef.ca
From kiltedchef.ca
See details
POTATO SALAD WITH SPICY GREEN GODDESS LABNEH AND LOBSTER
Web Sep 2, 2021 Add the potatoes and salt to a large saucepan, then cover with water by ½ inch. Place the pot over high heat and bring to a boil. Reduce the heat to medium and …
From latimes.com
From latimes.com
See details
LOBSTER WITH LEEK RECIPE - GREAT BRITISH CHEFS
Web Split the remaining piece of lobster tail lengthways into 4 rectangular pieces. 13. Preheat the oven to 240˚C/gas mark 9. 14. For the leek ash emulsion, place the outer leek …
From greatbritishchefs.com
From greatbritishchefs.com
See details
BEST LOBSTER SALAD RECIPE - HOW TO MAKE LOBSTER SALAD - DELISH
Web Apr 5, 2023 Step 1 In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat. Step 2 Lay lettuce on a serving platter, then top with lobster salad ...
From delish.com
From delish.com
See details
LOBSTER SALAD IN POTATO LEEK NESTS - PLAIN.RECIPES
Web Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the …
From plain.recipes
From plain.recipes
See details
WARM LOBSTER SALAD RECIPE - GREAT BRITISH CHEFS
Web 2 lobsters, native, 400g each. 2. Place a separate pan over a low-medium heat and add a dash of oil. Once the oil is hot, add the onions, carrots, garlic, celery and leek. Sweat …
From greatbritishchefs.com
From greatbritishchefs.com
See details
LOBSTER SALAD IN POTATO LEEK NESTS RECIPE | FOOD NETWORK KITCHEN …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
See details
LOBSTER SALAD IN POTATO LEEK NESTS RECIPES
Web Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel.
From tfrecipes.com
From tfrecipes.com
See details
LOBSTER SALAD ON A BED OF POTATO | DINNER RECIPES
Web Place a medium saucepan of lightly salted water over high heat and bring to a low boil. Add the saffron and stir until dissolved. Add the potatoes and cook until tender, about 10 …
From greatchefs.com
From greatchefs.com
See details
LOBSTER POTATO SALAD - CTV
Web 1. To a blender or food processor, add the anchovies and their oil, olive oil, mustard, hot sauce, lemon zest and juice, and garlic. Purée until smooth. 2. In a large bowl, combine …
From more.ctv.ca
From more.ctv.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love