In 2010, I took a summer trip to Maine. My friend and I were equipped with a list of lobster shacks to hit along Highway 1 from Boston to Bar Harbor. We ate very little but lobster tossed in mayonnaise. It’s a marvelous combination. Keep your buttah; give me Hellman’s.
The first time the temperature reached 90 degrees this year, my brain switched to summer mode and my constant craving for lobster took over. I reached out to the talented folks at Sea Breeze Fish Market & Grill in Plano and asked them to send me a recipe.
I’m on my way to pick up the lobster, tonight my family shall feast. Anybody have a source for blueberry beer?
Lobster & Potato Salad
For the salad:
1 c. petite peas, fresh or frozen
1 c. corn kernels, fresh or frozen
2 (1 ½ lb.) lobsters, boiled and chilled
1 ½ lb. white or red skinned potatoes, boiled, peeled and sliced
¾ c. finely diced celery
½ c. thinly sliced scallions
For the dressing:
¾ c. mayonnaise
2 T. sour cream
1 T. Dijon mustard
4 t. Champagne vinegar
2 T. minced shallots
3 lg. hard cooked eggs, coarsely chopped
Coarse salt and freshly ground white pepper
For the salad: If using frozen vegetables, put peas and corn in a strainer and run hot water over them to defrost. Drain well.
Remove lobster meat from shells and cut into large chunks.
Combine peas, corn, lobster, potatoes, celery and scallions in a bowl. Toss.
For the dressing: whisk the mayonnaise, sour cream, mustard, vinegar, and shallots together until smooth. Stir in the eggs. Season with salt and white pepper.
Scrape the dressing into the bowl with the salad and stir very well. Cover and refrigerate for at least one hour before serving.
