Lobster Claw and Potato Salad with Horseradish-Mustard Dressing

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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5 pounds Yukon gold potatoes

16 lobster claws, steamed and meat coarsely chopped

1 1/2 cups good-quality prepared mayonnaise

1/4 cup whole-grain mustard

1/4 cup prepared horseradish, drained

1/4 cup white wine vinegar

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

8 scallions, thinly sliced, white and green part

2 tablespoons chopped fresh tarragon leaves


  1. Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch 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. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately.

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