Lobster Salad With New Potatoes And Pickled Onion Recipes

LOBSTER SALAD WITH NEW POTATOES AND PICKLED ONION

Steps:

• Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10-12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.
• Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt. Bring to a boil and cook until tender, 10-12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.
• Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
• Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.
• DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.

POTATO ONION LOBSTER BISQUE

Steps:

• Place vegetable stock, water, and lobster base in a large stockpot; bring to a boil. Stir in potatoes; boil until tender, about 15 minutes. Drain potatoes, reserving stock.
• Melt butter in the stockpot over medium heat. Add onions and tarragon; cook and stir until onions are translucent, about 5 minutes. Add arrowroot; stir until thoroughly combined. Pour reserved stock back into the stockpot. Stir in half-and-half and bring bisque to a boil. Return potatoes to the stockpot; lower heat and simmer until heated through, about 5 minutes.

PERFECT PICKLED ONIONS

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.