Lobster in Colorado is just a little sad-looking, sometimes. Serve with a tossed garden salad … The lobster caught in Maine and on Georges Bank is one the the only sustainable catches in a fishery that has had decades of overfishing leading to population collapse (what’s up, cod?). Perfect for a summer night with a nice white Burgundy. http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_factsheet.aspx. This looks awesome! Save my name, email, and website in this browser for the next time I comment. You are an inspiration :), This makes me miss Maryland *sigh* but I’ll definitely try this the next time lobster is on sale :-). So exciting! I think it really depends on whether it’s a side or closer to a main. This recipe sounds delicious. See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I’d much rather spend my money on crab or mudbugs (my favorite Louisiana colloquialism for crawfish). This looks lobster potato salad looks phenomenal, and I wish I could get my hands on some fresh lobster without emptying my pocketbook! tzatziki potato salad. I’m so envious that you got to meet and talk with her. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. If it’s a side, what would be a suggested pairing for an entree? Great idea! I didn’t have lobster, so just left it out and instead made a posh potato salad. ), I also met these other fine, fine food talents. It worked so well there that I am beginning to imagine all kinds of applications for it. I don’t think lobster is ever reasonably priced out west where I am. It could be a less lux alternative if lobster is hard to come by affordably. That’s one expensive lobster mac & cheese or potato salad – dishes that are known for their low cost. Get Lobster & Potato Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I will definitely make this again, perhaps with large prawns or langoustine tails for a more budget-friendly weeknight dinner. Should I bake, boil or broil? (A bamboo skewer is ideal to test them.) Thanks for that link. I’m thinking it must be cheaper elsewhere! She was so interested in making sure we had fun, refilling our champagne flutes, trying to keep conversation light. What a dream kitchen! I’m with your hubby – this is everything good (ever) in one salad. Drain, let cool slightly, and cut into 1/2-inch dice. Attacking them for leaving a politely worded comment is unnecessary and does a disservice to the gracious atmosphere that Deb creates for all of us. Either way, adding protein to potatoes helps me keep my dessert consumption down to one scoop of ice cream or slice of pie…. It was a little less money and a lot less work on my part. Oh my goodness. Thanks :), Wow, how cool is that! Lobster and Potato Salad on smittenkitchen.com | deb | Flickr that shot of the lobster is to die for. You hung out with Ina! I didn’t know who this mystery person was but it certainly didn’t seem worth all the work that would be entailed in an over 12-hour day. “Oh, Ina and I, we’re like this!” would, I imagine, cause her lawyers to draw up the cease-and-desist as I type. I finally, after supporting & sharing your site for years & cooking & baking from your site, I signed up! It will definitely supply six generous portions. The sauce came together very easily and everything turned out delicious. and it makes it hard to find salads, dressings, and BBQ that I can eat. Lobster could be many other, more budget-friendly seafare, like shrimp or crawfish. So jealous you got to meet Ina! : ) I love lobster, but have to get past the idea of cooking it myself! You have to tell us when you get to hang out with cool people!! Please can you also tell us how to cook lobster? Any casual attempt to slide “Oh, did I tell you about that time I hung out with Ina?” into conversation sound rather humble-braggy. Hosted by Pressable. It’s currently sitting in the fridge so the flavors can marry and I skipped the white wine/pernod as I mean to take it for lunch tomorrow, but so far – REALLY DELICIOUS! Finally! You should have shared sooner! That hair is like butter. https://www.framedcooks.com/2015/05/lobster-potato-salad.html Hi there, How long would this salad keep once mixed, a few hours? Post was not sent - check your email addresses! If I can get my hands on some lobster, you bet I will be making this one again! Season and drizzle with olive oil so the potatoes and give the lobster a blast of heat in the pan. looks like a great salad that I’ll make minus any seafood. I must make this recipe soon. We would be happy, then excited, then secretly jealous, then sitting on the edge of our chairs waiting to hear all of the wonderful detail of probably what was an amazing day!! In your photo, the vinaigrette looks like a standard emulsion with olive oil and vinegar. And here we are! Fantastic twist on a classic, can’t wait to try :), Sometimes, I reach for the stars…and the lobster. Unlike another of your posters, I find her unpretentious and appealing. Five years ago: Haricot Vert with Shallots and Molly’s Spectacular Dry-Rubbed Ribs This reminds me of her herb potato salad, which is pretty much the recipe above, sans lobster. I would love to have lobster in a salad as long as this is it! It was like hearing a great orchestra suddenly descend into chaos. Mixing lux seafood in staple starch dishes is quite common in Chinese cooking. I love Ina. Lobster and potatoes, yum. And I am jealous! I was in heaven. In fact, it’s our most sustainable fishery so don’t feel guilty. I’ll try it one evening for a group of girlfriends with a crisp, light white wine. think ina could spare one of her cream colored le creuset cast iron pots and donate it to me? Thanks! 3. I always “read” a recipe by looking at proportions, and hers rarely seem overly lush once scaled down. . I love Ina. Really, I am a nice person just not ga-ga over the Hampton set. Lobster is such a wonderful seafood. It’s Liz Lemon’s day dream fantasy come true! You lucky thing! Ina is one of my favs as well. Despite the lack of lobster. I worked at a shack and people would come fill up their boats with gas and buy some groceries. A 1:1 ratio of lobster to potato sounds incredible! My graduate doesn’t like potatoes, but loves lobster so for his graduation dinner I made this with gemelli pasta. I make a mean Lobster Roll, and I’m from the midwest!! You make me laugh, and I love the humblebrag reference! Even if you don’t make it with lobster, I have little doubt that you’ll find the salad without it to be heavenly. . Love the lobster salad!! What a wonderful experience that must have been. My husband loves lobster salad (I made homemade mayo for it once, which was FAB), and I am growing my own potatoes, so this will definitely be on the menu at some point. Could this be made the night before, or would it impact the texture of the lobster too much? Best potato salad is the State Fair Potato Salad on Epicurious where the warm potatoes are drizzled with Yum Yum pickle juice. Also did shallot instead of red onion (personal preferance). You can also use a pasteurized egg yolk if you are just concerned about salmonella (though I read that most cases of potato salad poisoning are from the potatoes, not the mayo!). My fave potato salad recipes: Martha’s w/corn, jalapeno, sour cream and chives, and the Jimtown version with tarragon and English peas. Ina and the butter thing ;) — I read this comment so often about her recipes and, no question, the woman is not afraid of doing what needs to be done to make things delicious, heh. I spent all week thinking about this recipe and finally made it today. What’s a good substitute? I made sliders but next time I will definitely be making this salad! Besides, how much would you roll your eyes if I said, “Batali and I were just discussing bee sting cakes last week!” (I would. The lobster potato salad looks fabulous! This looks delicious, and although I normally live in California, I will be in France this summer and have great hopes that I can try to make it there! I love Ina. I used a spoon of mayo instead of egg yolk because I didn’t want to bother with the choice of saving or binning the white. Place the potatoes in a large pot and cover with water by 1 inch. One of the things I love about your blog is that the comments are always so interesting. Thank you for sharing such delicious things and for your witty writing. Lobster from Maine and Canadian waters is very sustainable! Thank you for sharing a bit of your experience too! I kind of hope this site will always be about what it’s always been about. I mostly read food blogs like a read a good novel, for the opportunity to escape into another world. Amazing! I may not like something, but the recipes always work. I am so jealous! I did sub large shrimp for the lobster. Not so much. horseradish potato salad; hummus heaped with tomatoes and cucumbers; israeli salad + pita chips; kale and quinoa salad with ricotta salata; kale salad with pecorino and walnuts; lentil and chickpea salad with feta and tahini; lobster and potato salad; lobster rolls; mama canales-garcia’s avocado-shrimp salsa; mango slaw with cashews and mint Yah! Your personality rang through and made my day! Cut them in quarters or halves, depending on their size, and place them in a large bowl. I can’t believe you held out on us for so long! As hard as it might be not to brag, and it doesn’t come across that way here, which is great, you had a fantasy experience, and that’s amazing! Recipes. And potatoes can be one of the scariest foods according to safety standards! Four years ago: Strawberry Shortcakes and Grilled Shrimp Cocktail You might want to check out the comment guidelines before chiming in. The potatoes and vinaigrette dominated, and you could not taste the lobster. I made yours and Ina’s recipe for two servings, using 1 pound of potatoes and 3 lobsters (about 1 1/4 pounds each and they yielded 15 ounces of lobster). Family devoured it! { this post had me grinning from ear to ear.witty, humble and completely indulgent: three of my most favorite things found in one post.} And I’ve noticed from reading years of comments that there are quite a few of us!) I often consider doing many things when I could be doing fewer things a bother. A girl can dream…). spring salad with new potatoes. Thus, there’s a lot in the last year I haven’t blathered too much about (book touring, chefs I’ve met, TV shows) because I’d rather talk about whatever we made for dinner last week and why it might be something you’d like too. This looks incredible! All my best from Penobscot bay! I am absolutely green with envy!! And I don’t even like potato salad (or lobster). potato chip cookies. That sounds incredible! Coarse, kosher or sea salt It is the first one I’ve seen, but after hearing her praise I figured I couldn’t go wrong with a sight unseen purchase. See above: lawyers, letters, I promise, I’ll stop now.). 1/2 cup finely diced red onion Deb, first off I have never commented on her before ( I am pretty sure anyway) and this afternoon I am making your Grapefruit Olive Oil Pound cake. The most heavenly salad ever! © 2021 Discovery or its subsidiaries and affiliates. What a fabulous woman!!! Don’t tell anyone, but I’m not a huge fan of lobster, either. I am by no means an Ina fan, as I find her pretentious and annoying, but I do respect some of recipes. Lobster Potato Salad. ), hoping to run into Jeffrey (alas, no dice) as part of an article about cookie swaps that ran last December*. What are the amounts? I made this salad on Saturday (minus the lobster as we are on the West Coast) and it was hands down, the most delicious potato salad I’ve had in a long time. It adds richness, mostly. Next time. :), Oh my goodness this sounds delicious! And she was so unflustered by all of these people poking around her digs and telling her where to stand. YES. I was definitely thinking of this as a glass half-full vs. half-empty thing. And if you can tolerate one more comment on “me and my assistant” . Is there something besides raw egg yolk that will work instead? 1/2 teaspoon minced or pressed garlic Lobsters were so reasonably priced last summer (cheaper than shrimp)…I need to take advantage when I see that kind of situation! Reserve any remaining vinaigrette for later. I love it! Since I’ve been around, we add a little celery and some asparagus. The reason? Serve: This salad is especially good served closer to room temperature. So basically, where I live lobster is literally cheaper than bologna or hamburg. The lobster and potato salad sounded soo Ina and I look forward to the day I make it, which now may be soon! I love that recipe. I didn’t want to gush too much because I didn’t want you to think I agreed to post about this (no, never) or promised to only say nice things (I also wouldn’t, ever) but seriously, guys, Ina is the nicest, calmest, warmest person. looks amazing and so summery! Yum. Pictures of the boy are the lagniappe of SmittenKitchen fandom. She’s one of my favorites by far. Deb and Ina in the same room?!? But I hate it! 3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used). I’ve been waiting until my garden potatoes were ready to harvest and (wow!) I have watched Ina’s show for years and enjoy it, but rarely make any of her recipes due to high ingredient cost as well as high fat and sugar content. So, that’s one side of it. Oh, wow. It’s one of those things I irrationally fear already, but I finally live near the ocean and can get the f*ckers. I used 1 lb of lobster and added some diced red pepper, haricot verts and an avocado. See more ideas about smitten kitchen, recipes, food. Also, how far ahead can I make this? Lobster is sustainable. 1 lb cooked lobster meat, coarsely chopped into bite-sized pieces; 1/3 cup celery, finely chopped; 1 tbsp freshly squeezed lemon juice; 1½ tsp Dijon mustard; 1 green onion, finely chopped (optional); Apx. Sorry I’m not such a fan anymore. The local fishmonger convinced me to cook my own lobster which not only was cheaper than buying individual tails (both fresh and frozen) but yielded a more delicious result. Thanks! The two people who commented on the me/I issue were not attacking Deb or trying to be jerks. One day I will be able to use a real lobster for this recipe, but yes, there is a pauper’s version which still turns out quite nicely :). That salad! While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. This looks like a great recipe — would you serve this as a main or a side? So jealous! I remember seeing something about the cookie swap with Ina on Zoe’s blog (I think) and wondered when or if you would be writing about it. For the added veggies I only did minced shallots, then a big handful of curly parsley and smaller amounts of tarragon and dill. 6 scallions, thinly sliced (yielding about 1 cup) Inquiring minds want to know and trust your abilities more than whatever else I’ve found on google. :). Hmmm, so the question really is “do I try to smuggle my capers and fresh tarragon (from my yard) in my carry-on when I travel to Maine from California in a couple of weeks, or do I just buy them when I get there with everything else?” The cottage we’re renting comes with a lobster pot :) Great timing on posting this! Surely “lots of chilled Champagne” should be included under the Serve heading?? So many tasty foods that I can’t eat without getting sick. :), OMG this looks amazing! My favorite recipes from Ina’s new book just happened to be summery ones, so I wasn’t going to try them out until the weather warmed up again. I have to say that while it was good, it wasn’t fantastic.. so, I’m actually kind of happy that I didnt go the lobster route. ... ©2009–2021 Smitten Kitchen. ¼ cup salad dressing or mayonnaise; Salt and pepper, to taste; Fresh chives or parsley for garnish (optional) 4 rolls of choice (e.g., hamburger rolls, hotdog rolls, finger rolls, etc) ME and my assistant . Sorry to pile on with An Ng (43) and magnolia pulaski (78), but when I read your blog, the phrase “me and my assistant” made me stop in my tracks. ), Mouthwatering recipe as usual! Thanks! i am always in awe of ina’s house in all of her cookbooks, it is absolutely gorgeous! rosanne cash’s all-american potato salad. the potato salad sounds like the perfect thing to eat while at the beach. Thanks! Anyway, I’d love to hear what others think. Alas, though, I live with two shellfish-allergic people. Just reading the title of this post, my first thought was “Lobster and Potato Salad? I’m so glad I no longer feel crazy for mixing my lobster and potato salad together. The story sparkled. let me know. Combine the potatoes and lobster in a large bowl. You *are* a good writer; you would never write “… so we struck an agreement that if he did all the procuring, me would make it happen.”, P.S. I love that you used fingerling potatoe’s they are the best. If I had only those in my kitchen cupboards, they would be full. ” . After that, I think the Paris one (maybe her third book) is lovely. Lagniappe! Ina has the fame and notoriety and great hair hehe, but your passion, honesty and personality on this blog must help hundreds if not thousands of readers. It is awesome or sad that I could tell it was Ina before the jump, just by the picture of the table setting? He lightly crushes the potatoes and carrots. I totally understood your stylistic choice the first time through and am scratching my head trying to figure out why a few folks got all worked up . Sounds like we are similar levels of lazy (none of my friends believe me, when I insist I am). 1/2 cup olive oil Kudos to you for admitting it! Hated doing it, but it was oh so good afterwards! It’s either a great way to stretch lobster or a luxurious way to amp up potato salad. Your day with Ina sounds so perfect!! Thank you! So envious! So yes, I still peel and dice while they’re steaming hot! Deb — I loved this phrase “I’m more protective of time that could be spent daydreaming/staring slack-jawed into space and letting disparate thoughts knit together in my head”, or of course making a salad that sounds even better than a lobster roll filling. This is a good thing (to paraphrase another cook you used to feature occasionally, but not lately!) Why on earth waste your time commenting on it and especially in such a condescending manner. . But I’m also convinced that in at least 3/4 of her recipes, what looks like an unseemly amount of butter has more to do with the scale/yield of her recipes, which are on the large size, relating back (I suspect) to her catering days/orientation towards entertaining. I did shortcut with some Trader Joe’s Dijon aoili and store bought mayo, but added red wine vinegar and olive oil. Place potatoes in a large pot of salted cold water. Thank you, Deb! I thought this looked delicious. I was just saying while sitting here in NH and looking at temps in the 90’s for 3 days to come, I wanted Lobster now I know what to do with it differently THANKS! I made this yesterday with crab and bacon instead of the lobster. Were all you gals on cloud 9? 2. It’s hilarious, and my 3yo loves it.). In actuality, that “work” was later revealed to be horrendous things like “having hair and makeup done,” “gossiping with a famous person’s hairdresser,” “drinking pink champagne,” “eating homemade cookies for dinner,” and “meeting awesome people,” but at the time, I didn’t know this, and I turned it down. I’ve never made potato salad with lobster before. ), and I’m pouring over recipes to make for my first party here. :). Used the tarragon, and it really was beautiful. I also finally got the OK from my Periodontist to resume my regular diet, post gum surgery, and this sounds like a lovely way to begin! oh – is the measuring cup by Anchor Hocking? I’ve yet to try pasteurizing them at home (too busy reading Deb’s incredible posts!). It’s like… getting a promotion and telling your spouse 5 months later. What a lovely, luxurious recipe – can’t wait to try it!! Seriously, I was so excited about seeing you and Ina together!!! With the very cheapest I’ve ever seen lobster here, it would be $140 for the lobster! We do not all have such bottomless grocery budgets.” and believe me, this is hardly our average Thursday night grub either. I remember when my pre-orders for Smitten Kitchen and Foolproof arrived on the same day…it was awesome! Half neutral oil and half olive oil, since I don’t like a too olive heavy taste. My boyfriend’s family is from a small island in Mexico, Isla Mujeres. Three years ago: Scrambled Egg Toast and Strawberry Brown Butter Bettys Really. Don’t have experience and just want to avoid dry lobster! I haven’t done this, but there are techniques to pasteurize eggs at home where you put them in warm water for a few minutes before using them, at which point you might feel more comfortable using the less-raw yolk. I am a long time reader and love your blog. New here? Glad to see such wonderful cooks as you and Ina do the same thing (but maybe I’ll wait 20 min after I remove the potatoes from the boiling water). There are always those more bothered by typos than others, but that’s neither here nor there, at least for my purposes. Stir in the wine (if using) and capers. Thanks for sharing! What a fabulous word! by the way i’ve always longed to kick it with ina.. until then i’ll live vicariously through you. Unfortunately, it is made with eggs (which I am allergic too). I was agonizing over a Father’s Day recipe….I found IT!!! I used the wine/tarragon/white wine vinegar route, used probably a couple fewer yukon golds, and only cooked 2 lobsters. As if we all don’t love reading various food blogs ( to the exclusion of “real life” sometimes) you now deliberately link us to a few MORE to which we can now become addicted, AND give us two great NY Times articles to read as well? https://smittenkitchen.com/2007/07/rosanne-cash-all-american-potato-salad And man, you aren’t kidding on the cost! It doesn’t appear that you’ve made mayonnaise here, but the addition of the yolk seems to call for it. I am sooooo envious of your lunch with Ina. Gretchen — Thank you. Once in a while, something with a less… fitting… tone can hang out for a while before I see it. avis — I think that the jumpier comments were responding to an all-caps shouty/rude one about grammar that I’d missed when it came through and later deleted. Many people in your shoes have “sold out” over time. Lobster is very reasonably priced at the fish market right now!! i can see this as the highlight of a summer salad buffet party. Add 1 tablespoon salt and bring to a boil. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl. All in one place. In regards to #67, Katie (& others who mentioned food safety)–I’m a home cook who has worked as a baker/caterer, and one of my jobs required an extensive food safety course (& some people think of me as a germ-o-phobe, but I’m really just cautious!). Very hard.) I wanted to share with you that my 3.5 year old son loved the celery pickles so much picked them all out of the salad to eat. Yikes! It has always been a dream/aspiration of mine to be one of the people Ina invites over randomly and cooks all those special things for! Me? I bought this book of Ina’s and was disappointed. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Love Ina, love this salad, get hungry just looking at it – yum! :). (I use a small bamboo skewer to test them.) Hi Sandra — You can’t go wrong with her first one, Barefoot Contessa. When I was younger I worked at the Hamptons in Long Island and had “no clue” about the rich and famous. Hi Deb – I used your quick pickle celery a while ago and it got lost in my fridge, found just in time for this eggplant salad: http://meadowscooks.blogspot.com/2013/06/eggplant-salad-with-smitten-kitchens.html. Also, this salad looks crazy good. Ohh, that looks so delicious! Your timing couldn’t be better! This looks lovely and I may need to break out her book again and refresh my memories for summer cooking! The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. so that they would soak up the herbs and vinaigrette and have a wonderful flavor all on their own. First home ( too busy reading Deb ’ lobster potato salad smitten kitchen so freaking awesome that you used fingerling ’... 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