LOBSTER SALAD WITH NEW POTATOES AND PICKLED ONION

Lobster Salad with New Potatoes and Pickled Onion image

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 12

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1 12-ounces bottle pale lager
2 1 1/2-pound live lobsters
1 pound new potatoes or small Yukon Gold and/or red-skinned potatoes, scrubbed
1 tablespoon kosher salt, plus more
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 medium red onion, thinly sliced
2 tablespoons fresh lemon juice
1/4 cup olive oil, plus more for drizzling
1/2 cup fresh mint leaves
2 cups frisée (optional)
Freshly ground black pepper

Steps:

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.
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.
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.
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.
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.