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Lobster claw and potato salad with horseradish-mustard dressing

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2.25kg Yukon gold potatoes
16 lobster claws, steamed and meat coarsely chopped
360ml good-quality prepared mayonnaise
4 tbsp whole-grain mustard
25g prepared horseradish, drained
60ml white wine vinegar
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 spring onions, thinly sliced, white and green part
2 tbsp chopped fresh tarragon leaves
1) Place the potatoes in a large pan of salted cold water. Bring to the boil and cook until just cooked through, about 10 to 12 minutes but varies based on size of potatoes. Drain, allow to cool slightly, and cut into 1cm dice. Combine the potatoes and lobster in a large bowl.

2) 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.

3) Fold in the spring onions and tarragon and re-season with salt and pepper, to taste. Serve immediately.

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