Best Warm Lobster Potato Salad With Truffled Mayonnaise Recipes

Lobster & Potato Salad image

Provided by Ina Garten

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

Steps:

Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

Lobster Salad with Saffron Potatoes and Crispy Leeks image

Provided by Bobby Flay

Categories appetizer

Yield 1 serving

Number Of Ingredients 12

1 (1 pound) lobster
1/2 cup sherry vinegar
1/2 cup olive oil
1 tablespoon truffle oil
Salt and pepper
2 leeks, cleaned and julienned
1 medium yellow gold potato
Pinch saffron
1 shallot, brunoise
5 chives, chopped
1 black truffles, thinly sliced
1 pinch lobster roe

Steps:

Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside.
To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside.
Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate.
Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

Warm Lobster Salad With Arugula and Truffle Oil image

Provided by Marla Jones

Categories Lobster

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 11

4 lbs lobsters, cooked, shelled and diced
2 fennel bulbs, shaved as thin as possible
2 lbs ripe tomatoes, red and yellow
1 large red vine ripe tomatoes
3 bunches arugula, picked and cleaned
1 ounce white truffle oil
3 ounces extra virgin olive oil
2 ounces white balsamic vinegar
1 juiced lemon
1 bunch fresh tarragon, cleaned and chopped
salt and pepper

Steps:

Peel the large red tomato and puree it in a blender until smooth.
Drizzle in 2 ounces of olive oil and the balsamic vinegar.
Season with salt and pepper to taste and pour into a bowl.
Add the fresh tarragon and set aside.
In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
Toss with the warm tarragon dressing and season to taste.
Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
Top with the lobster-tomato salad and serve immediately.
Do not make the dish ahead of time.

Yield serves 4 to 6

Number Of Ingredients 13

1 1/2 pounds medium fingerling potatoes, scrubbed
Kosher salt
3/4 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish, drained
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
Freshly ground black pepper
1 pound cooked fresh lobster meat, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/4 cup chopped fresh flat-leaf parsley

Steps:

Put the potatoes in a large pot and add enough cold water to cover. Add 1 tablespoon salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Drain well, let cool slightly, and then cut crosswise into 1/4-inch-thick slices. Put the potatoes in a large bowl and cover with aluminum foil to keep them warm while you prepare the dressing.
Whisk together the mayonnaise, vinegar, lemon juice, horseradish, mustards, and honey in a small bowl and season with salt and pepper. Pour over the potatoes, add the lobster, tarragon, and parsley, and fold gently to combine. Season with salt and pepper. The salad can be refrigerated for up to 8 hours. It is best served at room temperature.