Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Bobby Flay

Saffron Lobster Salad on Grilled Fingerlings

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Surf and Turf

  • Cook Time

    7 min

  • Level

    Easy

  • Yield

    6 appetizer servings

Close

Times:

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

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement