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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By kimbalette
Antelope, CA
on December 28, 2010
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I normally wouldn't argue with a reviewer, but I'm not sure what cookbook edythemayo got his/her information re celery, but it's nothing I've ever heard before. I would use floral comparisons rather than using the human body to compare... you don't have flowers growing on an entire plant, you have them growing on A stalk. A bunch of celery is just that, a bunch. A stalk and a rib are interchangeable as far as meaning, at least in everything I've ever read, and I collect cookbooks and read them all. I'm not saying he/she is wrong, I'm just saying after all these years this is the first time I've ever heard of that. As far as the recipe, this is delish!!!! I usually leave out the onion, that bothers some but I can't help it, I'm not a fan, and it still tastes great!
By islandertoo
marblehead, MA
on June 09, 2010
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I love this potato lobster salad....will definitely make the other recipes. This was a great show with some of the old friends helping Bobby.
By edythemayo_12024807
Torrance, 43
on December 19, 2009
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I have not tried this recipe yet but even I know you have to differentiate between the words "stalk" and "rib". Stalk is the whole enchilada, not just one or two ribs. Ex. The ribs in the human body: the whole ribcage can be likened to a whole stalk of celery. A rib of celery can be likened to one rib among the human ribcage. Therefore the recipe should have listed one RIB celery, NOT one STALK celery.
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