Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Potato Salad
Delectable salad garnished with oven-dried strawberries.
- 2 whole lobsters (1 Ib/500 g each) 8 large strawberries, quartered
- ¼ cup (60 mL) balsamic vinegar
- 1 lb (500 g) fingerling or baby potatoes, halved
- 1 shallot, sliced
- 1 clove garlic, crushed
- 2 sprigs fresh thyme
- ½ tsp (2 mL) salt
- 1 bay leaf
- ½ tsp (2 mL) crushed black pepper olive oil
- ½ cup (125 mL) mayonnaise
- 1 tbsp (15 mL) grainy mustard Y2 lemon, juiced
- chopped chives, as garnish
Cook lobsters in boiling salted water for 10 minutes. Drain and rinse under cold running water. Remove lobster from shell, being careful to keep claws intact. Chop lobster tail meat into 1-inch (3-cm) pieces and refrigerate.
Preheat oven to 250°F (120°C). Toss strawberry quarters with balsamic vinegar and spread on a baking sheet. Bake until dried and slightly wrinkled, about 40 minutes. Cool and reserve.
Place potatoes, shallot, garlic, thyme, bay leaf, salt and pepper in a saucepan and add enough olive oil to cover potatoes. Bring to a slow simmer and cook until potatoes are tender. Cool potatoes in the oil, then drain.
Remove bay leaf and thyme sprigs.
While potatoes are cooling, combine mayonnaise, mustard and lemon juice. To serve, toss potatoes with mayonnaise and reserved lobster meat. Divide among four plates and top each salad with a lobster claw.
Garnish with strawberries and chopped chives.
Serves 4.
