Recipe courtesy of Bobby Flay
Episode: BBQ
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Lobster Claw and Potato Salad with Horseradish-Mustard Dressing
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

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

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.

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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