LOBSTER SALAD WITH NEW POTATOES AND PICKLED ONION
Provided by Chris Fischer
Categories Beer Steam Kid-Friendly Dinner Lobster Spring Summer Bon Appétit Massachusetts Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10-12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.
- Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt. Bring to a boil and cook until tender, 10-12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.
- Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
- Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.
- DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.
POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY
A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
- Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.
Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 308 g
RED & WHITE POTATO SALAD WITH PICKLED ONIONS
Potato salad is a creamy barbecue classic - leave the skin on the potatoes and add chopped pickles and celery for texture and crunch
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
- Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.
Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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19 LOBSTER RECIPES, FROM SALADS TO STEWS TO PASTAS
From bonappetit.com
Author Bon Appétit
- Steamed Lobster with Charmoula Butter. Rich charmoula butter elevates this steamed lobster recipe to the next level. View Recipe.
- BA's Ultimate Lobster Rolls. Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim ¼-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.
- Perfectly Steamed Lobster. Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted. View Recipe.
- Spicy Lobster Pasta. There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.
- Block Island Lobster Salad with Citrus Vinaigrette. Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.
- Grilled Split Lobster. Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.
- Lobster Fra Diavolo. To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
- Butter-Poached Lobster with Asparagus and New Potatoes. Lobster will get tough if overcooked, so be gentle with it during the last step. View Recipe.
- Best-of-Both-Worlds Lobster Roll. Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.
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