Lobster Potato Salad with Fresh Herbs
This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes—all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!
Serves: 6
Ingredients
- 1-1/2 lb. small Yukon Gold potatoes
- 4 lobster tails
- 1/4 cup dill pickles, chopped
- 1 tablespoon capers
- 1/2 cup celery, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup parsley, chopped
- 3 green onions, chopped
Dressing Ingredients
- 1/2 teaspoon Kosher salt, plus more for salting water
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/2 shallot, minced
Instructions
- In a wide-mouthed jar, whisk the dressing ingredients until emulsified. Set aside.
- Add the potatoes to a lidded stockpot filled halfway with water and bring to a boil. Once boiling, salt the water and reduce heat, simmering the potatoes for 10–15 minutes until fork tender. Drain and let cool. Once cool enough to handle, halve the potatoes and place in a large mixing bowl.
- Meanwhile, boil the lobster for 4–6 minutes until the shell is bright red and the meat is tender. Transfer immediately to an ice bath. Once cool, peel and chop the lobster meat into roughly 1" pieces. Set aside.
- While the potatoes are still warm, pour half the dressing over them and toss. Let them soak up the dressing for a few minutes.
- Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the dressed potatoes. Gently toss with the remaining dressing. Refrigerate for one hour before serving. Enjoy at room temperature.