• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, E
MineralsCopper, Natrium, Chromium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 pounds Yukon gold potatoes

  2. 16 lobster claws, steamed and meat coarsely chopped

  3. 1 1/2 cups good-quality prepared mayonnaise

  4. 1/4 cup whole-grain mustard

  5. 1/4 cup prepared horseradish, drained

  6. 1/4 cup white wine vinegar

  7. 3 cloves garlic, finely chopped

  8. Salt and freshly ground black pepper

  9. 8 scallions, thinly sliced, white and green part

  10. 2 tablespoons chopped fresh tarragon leaves

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl.

  2. Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately.


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