Lobsters’ lofty price seems to put them out of consideration for anything but exotic grand preparations like Thermidor or the traditional simplicity of boiled (or steamed) lobsters. Desiring lobster, but looking for something a little new, I decided to take an old picnic classic and tart it up with some lovely leftover lobster meat. I served it on a bed of lettuce, because I thought the contrast in textures would be fun. It was; when the succulent lobster met the tender potatoes and introduced the themselves to the crispy lettuce, the party started. Pistachios? Oh yeah!
Lobster Potato Salad
1-1/2 pounds baby white potatoes (about 1-2 inches in diameter)
1-1/2 cups chopped cooked lobster meat (from two small lobsters)
1/2 cup roasted shelled pistachios
1/3 cup finely chopped vidalia onion
1/4 cup minced cornichons
3 tablespoons fresh-squeezed lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons “real” mayonnaise
3 tablespoons sour cream
2 cloves garlic, pressed
3/4 teaspoon salt
1 large handful fresh basil leaves
Cover potatoes with cold water in a medium pot and bring to boil over high heat. Cook until barely tender, then drain and cool; cut into halves or quarters. Combine potatoes with lobster, pistachios, onion, & cornichons in large bowl.
In medium bowl, whisk lemon juice, olive oil, mayo, sour cream, garlic, & salt until smooth. Toss salad with mixture, then add basil and toss again. Taste for salt and serve.