Potato Salad Recipe

Potato salad recipe for the purchase of live lobster, looking for those active and vibrant. Plan to cook day to buy them. Keep them refrigerated and do not delete until done. Remove the bands around the claws are pressed, because the lobster. crab boil, fill a large pot about three quarters full of salted water. Lobsterfrommaine.com recommends using three pots of water for every 1-2 1/2- pound lobster. Bring water to boil. More live lobsters head first. start times and bring to a boil. Mix half of the cooking of lobsters. Anna about 90-10 minutes 1 1/4-pound lobster.

steam lobsters, put a couple of inches of water and salt in a large pot and bring to a boil. More live lobsters and cover it. Begin timing. Wait about

12 minutes for a 1 1/4-pound lobster.

Lobster Potato Salad

For 4 servings

Salted boiling water

4 live lobsters (1 1 / 2 pounds each) or 1 1 / 2 pounds cooked lobster meat

1 pound small red potatoes, scrubbed, quartered

3 ears corn husks and silk removed

Vinaigrette

2 1 / 2 tablespoons lemon juice

2 tablespoons chopped fresh tarragon

1 teaspoon Dijon mustard

1 / 2 teaspoon salt

1 / 4 cup olive oil

Salad

2 cups grape or cherry tomatoes, washed, halved

2 cups coarsely chopped green salad favorite

1 / 3 cup chopped green onion

Salt and pepper to taste

1. Dive 2 live lobsters headfirst into a large pot of boiling water. Who are the high temperatures for 9 minutes. long tongs, transfer lobsters and bowl to cool. Bring to boiling water and repeat for the remaining 2 lobsters. After cooking, the last two lobsters, boil water in pot.
2. Add the potatoes in boiling water and cook just until tender, about 15-20 minutes. Bring a bowl with a spoon career. Cook corn in the same water until crisp-tender, about 3 minutes. Remove ears from water and set aside to cool. 3. When lobsters are cool, remove meat claws, joints, and tails. Discard the shell. Cut lobster meat into pieces 1 inch. Cut corn kernels from cobs. Put the lobster, potatoes and corn in a large bowl and set aside.

4. For the dressing: Combine lemon juice, tarragon, mustard and salt. Little by little in a steady stream, whisk the olive oil.
5. To assemble the salad: a serving dish, add the tomatoes, salad greens and green onions. Drizzle with dressing and mix all ingredients. Salt and pepper to taste if necessary. Adapted from a Gourmet magazine, June 2000 issue. Tested by Susan M. Selasky test kitchen for a free press. 461 calories (31 percent fat), 16 g fat (2 g saturated fat), 41 grams carbohydrates, 40 grams protein, 996 mg sodium, 122 mg cholesterol, 5 g fiber.