Saffron Lobster Salad on Grilled Fingerlings

Total Time:
47 min
Prep:
10 min
Inactive:
30 min
Cook:
7 min

Yield:
6 appetizer servings
Level:
Easy

Ingredients
  • 1/4 cup red wine vinegar
  • 1 large pinch saffron threads
  • 1 tablespoon honey
  • 1 cup best-quality mayonnaise
  • 2 cloves finely chopped garlic
  • Salt and freshly ground pepper
  • 1 1/2 cups diced cooked lobster meat (see Cook's Note below)
  • 1 large stalk celery, finely diced
  • 1/2 small red onion, finely diced
  • 3 tablespoons finely chopped fresh chives
  • 12 fingerling potatoes, par-boiled and sliced in half lengthwise
  • 3 tablespoons canola oil
Directions

Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.

Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.

In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.

Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.


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