35 mins
Luxury Lobster and Potato Salad
Recipe by Graham
I admit that Luxury Lobster and Potato Salad is somewhat decadent and exotic but lobster and truffles are a match made in heaven and, if you are entertaining, this recipe will make the perfect starter. Plus, of course, it can mostly be prepared beforehand.
Kipfler potatoes are small, elongated potatoes. They have yellow-brown skin and yellow flesh. Kipfler potatoes have a waxy texture, and are perfect boiled or steamed for salads. They're available all year round.
If you can't get hold of Kipfler potatoes, you can use any small, waxy potato. The difference between Waxy and Floury Potatoes is that Waxy potatoes (like Kipfler, Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.
Liver and Bacon 
Macaroni and Cauliflower Cheese Ingredients for Luxury Lobster and Potato Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Luxury Lobster and Potato Salad
- You can choose whether to serve this salad with potatoes that are peeled or unpeeled (both equally good). If you are not peeling them, wash the potatoes before cooking. Place the potatoes into a large pan, cover with water and add a big pinch of salt. Bring the water to a gently simmer and cook the potatoes until just tender (about 15-20 minutes). Strain and set aside. Once cool enough to handle (don't refrigerate), slice the potatoes into ¾" (2cm) thick disks and place into a large mixing bowl.
- While the potatoes are cooking, remove any rind from the bacon and dice. Fry in a medium-hot frying pan until brown and crisp then place in the mixing bowl with the potatoes, leaving the rendered fat in the pan.
- Remove the head from the lobsters (or crayfish) and split the tails right through, using a large kitchen knife. Clean out the dark vein that runs the length of the tail and fry the lobsters (crayfish) in the bacon pan. Cook on both sides for a total of 5-6 minutes only (they only needs to be ¾ cooked since the carry over heat will gently cook the flesh through - slightly opaque is good). Allow to cool a little, remove the flesh from the shells, coarsely chop and add to the mixing bowl.
- Shave the truffle(s) straight into the mixing bowl. Add the majority of the herbs - leaving some for the top when serving. Season with sea salt and dress with a drizzle of extra virgin olive oil. Serve on a large plate (best served at room temperature).
GRAHAM'S HOT TIP:
In case you are not certain, soft herbs (or, as the French say, fines herbes) are parsley, chives, tarragon and chervil. When purchasing herbs look for small, lively, fresh-looking bunches. Store then in bags in the fridge and use them as quickly as possible.
The number one wine to pair with lobster is hands-down Chardonnay. Chardonnay often highlights its own innate citrus nuances both in the aromatic components and in flavour.Reviews of Luxury Lobster and Potato Salad
| April 08 2014 I just moved from Maine last year into the wilds of Northern Minnesota. But lobster might have to make it back into my permanent repertoire after eating this recipe. It reminds me a bit of salade nicoise, which my French family always serves with baby potatoes. Fresh spring green beans on the side, maybe wedges of boiled egg to stretch the lobster... hmmm. But no - this recipe stands on its own without making any changes anywhere. It really is a fabulous dish for that special occasion when you invite friends over. Emily (1 review) |
August 19 2013 This is a wonderful recipe!!! I was going to make a smaller portion, because I only had one lobster tail but then, since I had to go to the store anyway, I bought a second tail. It is soooo good!!! I used russet potatoes instead of Kipfler, and they worked out just fine. There is so much flavor in this recipe. The truffle was a bit expensive but oh boy did it make a difference to the taste. Absolutely stunning recipe. allenshouse (1 review) |
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