Lobster Salad with New Potatoes and Pickled Onion
A luxurious summer salad featuring succulent steamed lobster meat tossed with crushed new potatoes, quick-pickled red onions, and fresh mint, all dressed in a bright lemon-olive oil vinaigrette. The optional frisée adds a pleasant bitter crunch to this elegant dish.
Ingredients
- •1 bottle pale lager
- •2 whole live lobsters
- •1 pound new potatoes
- •1 tablespoon kosher salt
- •¼ cup red wine vinegar
- •1 tablespoon sugar
- •½ medium red onion
- •2 tablespoons fresh lemon juice
- •¼ cup olive oil
- •½ cup fresh mint leaves
- •2 cups frisée
- •1 to taste black pepper
Cooking Instructions
- 1.
Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10-12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.
22 min
- 2.
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt. Bring to a boil and cook until tender, 10-12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.
12 min
- 3.
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
10 min
- 4.
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.
10 min
- 5.
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.
