Lobster & Potato Salad

01Method

1. 1

   Put the potatoes in a large pot, cover with water by about an inch, add a generous pinch of salt, and bring to a boil.

2. 2

   Reduce the heat and cook at a gentle simmer for 15 to 25 minutes, until a skewer slides through without resistance. Drain in a colander, lay a kitchen towel over the top, and let the potatoes steam for 5 to 10 minutes.

3. 3

   Cut each potato into quarters or halves depending on size and transfer to a large bowl.

4. 4

   In a separate bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While still whisking, drizzle in the olive oil in a slow, steady stream to form an emulsion.

5. 5

   Stir the white wine and capers into the vinaigrette. While the potatoes are still warm, pour half the vinaigrette over them and fold gently so they absorb the dressing.

6. 6

   Add the spring onions, celery, red onion, and lobster meat. Toss in enough of the remaining vinaigrette to coat everything, then fold in the lemon zest, lemon juice, and tarragon. Season with salt and pepper.

7. 7

   Cover and refrigerate for at least one hour to let the flavours meld. Taste and adjust seasoning before serving at room temperature.