Beery Lobster Potato Salad

This is a bit of a weird combination, but it features two of my favorite foods (potatoes and lobster), and it makes for a nicely indulgent but unpretentious meal.  It can be served warm like a German potato salad or served cold like an American one and it’s even better on the second day. Lobster is an excellent source of protein as well as the hard to get vitamin B 12 and minerals zinc, selenium and copper and it is contains notable amounts of essential omega-3 fatty acids. Pairing it with dense steamed potatoes and creamy homemade mayonnaise creates a filling and summery dish that lets the fresh flavors come through.

Beery Lobster Potato Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Dressing
  • ¼ cup cold-pressed olive oil
  • 1 egg yolk
  • 1 tablespoon white wine or champagne vinegar
  • 1 tablespoons lemon juice
  • 1½ teaspoons stone ground mustard
  • 1½ teaspoons raw honey
  • Salad
  • 4 cups potatoes diced
  • 4 lobster tails
  • 2 tablespoons red onion diced
  • 2 tablespoons green onion sliced
  • 1 can of lager or IPA
  • 1 red pepper roasted, peeled and sliced
  • ½ cup corn cooked
  • sea salt and fresh ground pepper to taste
DIRECTIONS:
  1. Dressing
  2. Stir the egg, vinegar, lemon juice, honey and mustard together in a bowl then slowly pour in the oil while whisking vigorously, then cover and refrigerate.
  3. Salad
  4. In a double broiler fill the bottom pot with water and bring to a boil on high heat. Place potatoes in the steam basket, cover and steam for 10-15 minutes, depending on the size. Once cooked through remove from heat and set aside to cool. Now empty the water from the bottom pot and pour the beer in, over high heat bring to a boil. If the lobster tails are still in their shells, make a crack lengthwise along the top with a sharp knife. Place the lobster tails in the steam basket, cover and steam for 7-10 minutes, make sure to turn the heat down to medium low or else the beer will boil over. You can tell they are done when they turn a bright reddish orange color and the ends start to curve in. Remove from heat and allow them to cool enough to remove the shells and chop into bite size pieces. Put all the potatoes, lobster and other vegetables in a large bowl, mix in the dressing and then sprinkle with salt and pepper.
  5. Roasted red peppers
  6. In case you are not familiar with roasted red peppers, they are very easy to make and they are worth the extra effort. Preheat the oven to broil and then place the red pepper, cut in half and deseeded, on a parchment paper lined baking sheet, cut side down. Roast for 10-15 minutes or until the skin is black all over. Remove from the oven and let cool for a few minutes. Peel off the skin and discard, it should be separated from the flesh of the pepper easily and then chop up the remaining flesh.

 

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