Cold Potato Soup With Lobster Salad Recipes

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LOBSTER & POTATO SALAD



Lobster & Potato Salad image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

Steps:

  • Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
  • Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. 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. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

COLD-FASHIONED POTATO SALAD



Cold-Fashioned Potato Salad image

Provided by Alton Brown

Categories     side-dish

Time 59m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

CURRIED LOBSTER AND POTATO SOUP



Curried Lobster And Potato Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

5 cups water
1 2 1/2-pound live lobster
3 medium-size leeks, rinsed and separated into white and green portions, both minced
1/4 cup sweet butter
2 tablespoons curry powder
1 clove garlic, minced
1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
Juice of 1/2 orange
1 cup rinsed and chopped watercress
1 tablespoon minced chives

Steps:

  • In a large pot, bring the water to a boil. Add the lobster and the green part of the leek, cover and cook for 10 minutes. Remove the lobster, reserving the broth in the pot. Cool the lobster under cold water, remove the meat from the shells, cut into bite-size pieces and set meat aside. Return the lobster shells to the broth in the pot and simmer over medium heat for 20 minutes. Strain out the shells and set the broth aside.
  • Melt the butter in a large pan. Add curry powder and cook over low heat for 2 minutes. Add leek whites and garlic, and cook for 5 minutes over low heat. Add sweet potato, potatoes and reserved lobster broth. Cover and simmer for 25 minutes until potatoes are tender.
  • In a food processor, puree the potatoes and cooking liquid for 20 to 30 seconds until creamy but not pasty. Strain through a fine sieve.
  • Return the soup to the pan and reheat over medium heat. Add the cream, the salt, pepper and the orange juice. Stir in the lobster meat, the watercress and serve, garnished with chives. If the soup sits, it will thicken. The proper consistency can be restored by adding milk or water.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 1431 milligrams, Sugar 5 grams, TransFat 0 grams

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE



Warm lobster & potato salad with truffled mayonnaise image

Treat your guests to a decadent restaurant-style main course for a third of the price

Provided by Gordon Ramsay

Time 1h30m

Number Of Ingredients 13

2 cooked lobsters , about 500g each
250g fine green bean , cooked
2 shallots , finely chopped
6 tbsp olive oil
1 lemon , halved
12 new potatoes , cooked
100g mixed baby salad leaf
1 tsp white balsamic vinegar
2 egg yolks
1 tbsp English mustard
300ml olive oil
few drops truffle oil (optional)
juice ½ lemon

Steps:

  • To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
  • Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
  • Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
  • Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
  • Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
  • Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
  • Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
  • Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

VICHYSSOISE



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

AVOCADO AND LOBSTER SALAD



Avocado and Lobster Salad image

This is a cold salad that may be served as a first course or as a main dish.

Provided by Juanita

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
1 ½ cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
½ avocado, diced
2 cups chopped iceberg lettuce
¼ cup crumbled feta

Steps:

  • Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 10.5 g, Cholesterol 125.5 mg, Fat 23.7 g, Fiber 4.7 g, Protein 27.1 g, SaturatedFat 11.3 g, Sodium 967.9 mg, Sugar 3.7 g

CHILLED CORN SOUP WITH LOBSTER SALAD



Chilled Corn Soup with Lobster Salad image

Provided by Rebecca Jurkevich

Categories     Soup/Stew     Shellfish     Lunch     Seafood     Lobster     Corn     Summer     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 19

Corn soup:
3 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
Kosher salt, freshly ground pepper
2 sprigs thyme
Lobster salad and assembly:
Kosher salt
2 1 1/4-pound live lobsters
1/2 small shallot, finely chopped
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil plus more for drizzling
Freshly ground black pepper
3 tablespoons coarsely chopped celery leaves plus more for garnish
1 tablespoon coarsely chopped fresh tarragon plus leaves for garnish
Flaky sea salt (such as Maldon)

Steps:

  • For corn soup:
  • Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
  • Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
  • Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
  • For lobster salad and assembly:
  • Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
  • Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
  • Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
  • Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
  • DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.

COLD POTATO SOUP WITH LOBSTER SALAD



Cold Potato Soup With Lobster Salad image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h30m

Yield Six servings

Number Of Ingredients 15

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

Steps:

  • To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
  • To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
  • To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 62 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1505 milligrams, Sugar 19 grams, TransFat 0 grams

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