Lobster Claw and Potato Salad with Horseradish-Mustard Dressing (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
5 pounds yukon gold potatoes |
16 lobster claws, steamed and meat coarsely chopped |
1 1/2 cups good-quality prepared mayonnaise |
1/4 cup whole-grain mustard |
1/4 cup prepared horseradish, drained |
1/4 cup white wine vinegar |
3 cloves garlic, finely chopped |
salt and freshly ground black pepper |
8 scallions, thinly sliced, white and green part |
2 tablespoons chopped fresh tarragon leaves |
Directions:
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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