I don’t think lobster is ever reasonably priced out west where I am. Gorgeous! It will definitely supply six generous portions. That must’ve been a fabulous day you had, cookie swapping with her and other bloggers. I often consider doing many things when I could be doing fewer things a bother. I love Ina. Yum. Much praise may be given these days to the pursuit of busyness, and days jam-packed with frenetically fun activities, but 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. Any casual attempt to slide “Oh, did I tell you about that time I hung out with Ina?” into conversation sound rather humble-braggy. Love the idea of lobster and potato. 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!). In a salad? HONESTLY??? Ina is one of my favs as well. Just reading the title of this post, my first thought was “Lobster and Potato Salad? What a dream come true kind of event! But I’m totally going to add lobster. We want you to eat lobster, and lots of it! Eight ecru Le Creuset casseroles?! Is there something besides raw egg yolk that will work instead? With some cremant in the glass and some sunshine, it will be perfect! Does anyone know of any websites where I might be able to order lobster meat (sustainable if possible) over the internet? Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. And I don’t even like potato salad (or lobster). Ohh, that looks so delicious! 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 :). My fave potato salad recipes: Martha’s w/corn, jalapeno, sour cream and chives, and the Jimtown version with tarragon and English peas. 4. This looks so good! But then, since the demise of Gourmet, the baby and the cookbook, you’ve been busy and started winging it from the many things you’ve learned from cooking for the book and cooking for years now, more often than not. Be sure to chop and quickly cool them before storing in the fridge for another use. Servings — Ina says 6. I saw them in a store a long time ago and stalked them a bit (I have a 1-cup and 2-cup) until I found them online. 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! If it’s a side, what would be a suggested pairing for an entree? That sounds incredible! It’s one of those things I irrationally fear already, but I finally live near the ocean and can get the f*ckers. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. Hi, I just discovered your blog :) Stunning pictures, this salad looks really yummy :) I have to try this! And that lobster salad looks delish! looks amazing and so summery! I’ve never made potato salad with lobster before. Deb, I actually read the original article back in January… I was in the hospital with my newborn and found a copy of the magazine. Ina is my favorite, met her at a book signing…no words! The two people who commented on the me/I issue were not attacking Deb or trying to be jerks. So, that’s one side of it. I am so jealous! One of the aspects of my personality that I should probably be less proud to admit to is that I can be a tad bit lazy. 1. This recipe is so classically her – beautiful, bright and studded with buttery seafood. Thanks for the little glimpse into Ina’s life! A girl can dream…). Thank you, Deb! It could be a less lux alternative if lobster is hard to come by affordably. I would have to peal the potatoes and hard boiled eggs while still hot (aie, my fingers!) Lobster from Maine and Canadian waters is very sustainable! That looks amazing. 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 I really did. Wouldn’t recommend this dish with this amount of lobster. ), Mouthwatering recipe as usual! 3. Hi Sandra — You can’t go wrong with her first one, Barefoot Contessa. I’ve never thought of commingling it with potatoes but then I’ve never been invited to Ina’s, as well! Although, I guess one could argue it may have been fantastic with the lobster as originally written? . It adds richness, mostly. 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. 1 large or extra-large egg yolk, ideally at room temperature Hosted by Pressable. I enjoy so much cooking your recipes and reading your blog. I eyeballed the recipe two, except for the vinaigrette since the amounts of certain ingredients were small (I just used less vinaigrette). For the egg yolk averse – they are there to stabilize the vinaigrette, making it much like a homemade mayo. Best ever. was my first thought) and wondered why. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. I must make this recipe soon. Five years ago: Haricot Vert with Shallots and Molly’s Spectacular Dry-Rubbed Ribs 1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter), 3 tablespoons Champagne or white wine vinegar, 1 extra-large egg yolk, at room temperature (optional), 1 cup thinly sliced scallions (6 to 8 scallions), 1 1/2 pounds cooked lobster meat, 1-inch-diced, 3 tablespoons coarsely chopped fresh tarragon. Your assistant is adorable. (when affordable, and if on the east coast.). Barely tweaked from Ina Garten, Serves 6, generously (or easily more if among many sides), 1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes 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! “????? YES. Thanks so much, can’t wait to make it. I made sliders but next time I will definitely be making this salad! Egg yolk — It can be skipped. I love the pictures of her kitchen….swoon over shelves. Cut them in quarters or halves, depending on their size, and place them in a large bowl. Recipes. Half neutral oil and half olive oil, since I don’t like a too olive heavy taste. 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. I had hoped this would not be the case, as it does not look like it contains mayo. I didn’t have lobster, so just left it out and instead made a posh potato salad. and it makes it hard to find salads, dressings, and BBQ that I can eat. 6 scallions, thinly sliced (yielding about 1 cup) I adore Ina, always have, but you’re way funnier. I’m with your hubby – this is everything good (ever) in one salad. I love that recipe. POLL: The Kitchen Gets Set for Soup Season I was in heaven. So, I’m allergic to mustard (for real!) . Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. also, apparently lobster is very abundant, with many fish in decline. I’ll have to find some soon! Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). I did shortcut with some Trader Joe’s Dijon aoili and store bought mayo, but added red wine vinegar and olive oil. This on summer fresh greens, tomatoes, corn and avacado. I remember reading Joy’s post a few months ago about it and was hoping you’d post about it, too. 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. Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese. I don’t see lemon juice or zest mentioned in the ingredient list, but it’s to be added in the instructions. I shrieked with delight. Taste for seasonings and add more vinaigrette, if necessary. Amazing! Yikes! After that “make-a-wish” fiasco. I’m so jealous! What a fun time you must have had at Ina’s — definitely a dream for me! Prices were at a record low last year and it looks like this is going to be another big yield year, which means low prices again. But generally, I think we are all super excited for you, as it really represents what a terrific cook/chef you have become. Here in Iowa I do have access to asparagus that grows wild in the ditch near my home. (But it is. Many people in your shoes have “sold out” over time. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. . I made this yesterday for an early Father’s Day family BBQ. Also, sorry to be nitpicking, but in the last sentence of the fourth paragraph, it should read “my assistant and I” instead of “me and my assistant.” Again, I apologize for being a grammar nazi but your blog is always so well written and I’ve come to expect excellent writing from you :). 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup) Always follow normal precautions–correct holding temp., etc.–but be wary of leftover whole potatoes (like baked ones). I’ve been following her since middle school. And potatoes can be one of the scariest foods according to safety standards! The lobster potato salad looks fabulous! ’tis the season! Deb, for the record, next time you hang out with Ina, you must tell us immediately. Love the lobster salad!! :), Oh my goodness this sounds delicious! Lobster and potatoes, yum. Fantastic twist on a classic, can’t wait to try :), Sometimes, I reach for the stars…and the lobster. It’s as though she has to goad them into complimenting her. I live on the coast of Maine and even with the cheaper prices of lobster last year (soft shell lobsters were cheap but provide much less meat/pound then hard shell which were not available) – the cost of “picked” lobster meat was $49.95/lb! Thanks! Not that you could have known this. https://www.framedcooks.com/2015/05/lobster-potato-salad.html I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. https://smittenkitchen.com/2013/05/lobster-and-potato-salad Second, the day that I saw the article with you and Ina. But, you’ve added egg yolks, which typically are used to stabilize the emulsion into mayonnaise. There are always those more bothered by typos than others, but that’s neither here nor there, at least for my purposes. Best post ever! See more ideas about smitten kitchen, smitten kitchen recipes, recipes. If you can briefly put aside whatever understandable caution you may feel about the plummeting prices of not necessarily sustainable goods, the next of these weeks would be a great time to make this. Recipes. I just moved into my first home (with a FULL SIZE oven!! (A bamboo skewer is ideal to test them.) Potatoes, on the other hand…can’t wait for new potatoes. With potatoes too? wow! We have a dish of noodles and whole lobster (shell and all) which you eat on your birthday. I do enjoy learning about her herbs & spices (which I can afford!) 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. Add 1 tablespoon salt and bring to a boil. So happy you got to do it! If I were to use crawfish, should I use crawfish cooked in crab boil or unseasoned crawfish? The lobster and potato salad sounded soo Ina and I look forward to the day I make it, which now may be soon! Thanks for telling us all about it. It’s a shame we can’t all meet somewhere for the world’s largest covered dish supper! And so I — along with a few other food bloggers — spent the day with Ina Garten at her house, snooping around her stuff (so many measuring spoons! Brush potatoes with canola oil and season with salt and pepper, to taste. I luckily had the most delicious nugget potatoes from Costco and the dressing soaked through into the potato and the saltiness and softness of the icm combined was wonderful. Your recipes and food porn photos are what brought me here, but your writing style is what keeps me! 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! This salad sounds delicious! Recipes. Three years ago: Scrambled Egg Toast and Strawberry Brown Butter Bettys Lobster and potato salad recipe | 121 calories | Happy Forks This reminds me of her herb potato salad, which is pretty much the recipe above, sans lobster. A 1:1 ratio of lobster to potato sounds incredible! I have to say, your segway into “happening” to bring up Ina was fantastic – I gasped. I think my husband would cry if I made this. 1/2 cup olive oil The part that really sings here (and I say this as someone not crazy about lobster, shhh, don’t tell anyone) is the blissful potato salad around it. . Cook over high heat for 9 minutes. 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? I think you’re allowed to brag and not even be humble about it. That will definitely be going on my “To Make Someday in the Near Future” list! . This event looked amazing! I’ve decided I like cold lobster way better than I like it served warm with butter!! Love Ina, love this salad, get hungry just looking at it – yum! This is a good thing (to paraphrase another cook you used to feature occasionally, but not lately!) Inquiring minds want to know and trust your abilities more than whatever else I’ve found on google. Thanks for sharing it! I call it more as a way to find my creativity… LOL. Gretchen — Thank you. Thank you! Looks great!! Funny how I have your cookbook and Ina’s new one side by side on my bookshelf! Stir in the wine (if using) and capers. I made Deb’s version on Father’s Day with parsley (not a tarragon fan). Please try the Spanish soup with crispy ham. Rich — Egg yolks aren’t only used to make mayo. That would be a dream come true for me!!! I have to wonder how many times I’ve seen families that were sick with a terrible “tummy virus” really had food poisoning? Unlike another of your posters, I find her unpretentious and appealing. (I use a small bamboo skewer to test them.) 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. Through your entertaining prose I get to meet Ina, shop for lobster, and serve potato salad that is not the color of the French’s mustard bottle! You have to tell us when you get to hang out with cool people!! 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. Wow! And here we are! I’ve never commented on your page before, but I think you’re absolutely brilliant and I LOVE your cookbook! I adore Ina, and given the chance to hang out with her, I’d jump on it, too. I was agonizing over a Father’s Day recipe….I found IT!!! Were all you gals on cloud 9? So basically, where I live lobster is literally cheaper than bologna or hamburg. My two favourite cooks ( you and Ina of course) in the same room with cookies!! I love your gorgeous cookbook & have made some things from it (beautiful & delicious ratatouille) – but will not be buying Ina’s anytime soon. New here? I love the recipe but that little bit was so enjoyable and put a smile on my face! Sounds like we are similar levels of lazy (none of my friends believe me, when I insist I am). I am an enormous fan of Ina and yourself. Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. rosanne cash’s all-american potato salad. I’ll be making this all summer long. Made this for a small dinner party last night. Potatoes and lobster are such a great combination. Combine the potatoes and lobster in a large bowl. i can see this as the highlight of a summer salad buffet party. the potato salad sounds like the perfect thing to eat while at the beach. Thanks for the inspiration! Season and drizzle with olive oil so the potatoes and give the lobster a blast of heat in the pan. One of the things I love about your blog is that the comments are always so interesting. 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. You just couldn’t taste the lobster enough to justify the cost! Save my name, email, and website in this browser for the next time I comment. 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice 1 1/2 pounds unpealed small Yukon gold potatoes Coarse sea salt 3 tablespoons Champagne or white wine vinegar 1/2 teaspoon Dijon mustard How do you cook the lobster for the salad? Freshly ground black pepper Great idea! I knew immediately that “me and my assistant” was your child. They were doing the same thing Deb’s readers do when there’s a missing ingredient/word/instruction–pointing it out so Deb was aware. Results were delicious! would love to hear more about the trip to ina’s and the things you’re doing that happen when a blog becomes more popular. So no joy for me. Can’t wait to try this….but as to the sharing suggestion, I doubt that will happen. So envious! You magically matched your table napkin to your dish. But lobster might have to make it back into my repertoire for this recipe. Love this. Oh Ina…did you just hug her to death? Great post! Made this for my husband’s birthday dinner. I kind of hope this site will always be about what it’s always been about. well Deb, as a Mainer and prodigeous proveyer of the lobsta-I eat it all summer, but purely unadorned except for a little hellmans mayo to stick it together. What a fabulous woman!!! He lightly crushes the potatoes and carrots. See: http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html?ref=search. I do appreciate when people point out typos I’ve made as nobody else is editing this site before posts get published and that leads to a LOT of oversight. lobster and potato salad. I love in RI and belong to a fish share, in which we sometimes get lobsters. As a New England girl, I have to put my two cents in for the sustainability of lobster. Well, sort of. When I saw the lobster in the container, I thought Ina. Not so much. LOL, I love your recipes…i love your book …i love your blogg. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. :). Two years ago: Fudge Popsicles About once a month over the summer, my mother-in-law calls us because the price of lobsters is currently spectacularly low and tells us we should come over for some. I made this dish for lunch today and it definitely did not disappoint. First published May 29, 2013 on smittenkitchen.com |, Asparagus with Almonds and Yogurt Dressing, http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_factsheet.aspx, Marta @ What should I eat for breakfast today, http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html?ref=search, Sarah Galvin (All Our Fingers in the Pie), http://meadowscooks.blogspot.com/2013/06/eggplant-salad-with-smitten-kitchens.html. True to Ina form, the salad is foolproof, all of the measurements are exactly correct for a thin, punchy dressing and a salad full of colors (orange lobster, yellow potatoes, green celery and scallions, purple onion) and the ideal amount of crunch. The perfect balance of tang with the creamy fingerlings. In fact, it’s our most sustainable fishery so don’t feel guilty. We have relatives coming from Ireland this afternoon just in time to experience Philadelphia’s first heat wave of the season, and this dish cleverly and completely covers my “what do I feed them the first night (since I have to work all day and hit the shops on the way home)??! Amazing. 1/2 cup finely diced red onion I am so excited on your latest venture, too bad I live too far away to ever see you! As I live in landlocked Tennessee, they’re not a good option, anyway. Preparation. I love both blogs, and who DOESN’T love Ina? Perfect for a summer gathering. :). Looks like the most refreshing summer combination! That and the fact that most in the book are not meals but hor d’oeuvres with exotic (expensive) ingredients like lobster. . I have started making a lobster Cobb salad (along with the usual caviar, champagne, etc., plus black-eyed pea salad for good luck in the coming year). Lobsters were so reasonably priced last summer (cheaper than shrimp)…I need to take advantage when I see that kind of situation! My husband once had salmonella, and will file for divorce if I serve him a raw yolk. I sometimes wince at the amount of butter and cream she uses but acknowledge that that’s what makes her food taste so damn good. I’m thinking maybe crab could be a good replacement for lobster? Not here in the landlocked midwest! The fact that you carefully ensure that the focus of this site remains passionate home cooking and not the vestiges of your well deserved success is something that I find admirable. One question – and I may have just overlooked this detail – how many servings does this make? . You and Joy at an Ina luncheon?! Can’t wait to make it again. 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! Also, this salad looks crazy good. . I might try the vinaigrette on something else – all is not lost! All in one place. Can the home cook do it, without a fancy pot? What a dream! That sounds like something Ina Garten would make!”. So glad I bought stock in Izod, cashing in my Polo. Me? I always have to chuckle when Ina instructs viewers/readers to get lobster meat from your local fish monger. pesto potato salad with green beans. I’m so glad I no longer feel crazy for mixing my lobster and potato salad together. Notify me of follow-up comments by email. Deb, If you’re not mayo-averse, a tablespoon of that could be added in the yolk’s place to aid in emulsification. What could be better? So jealous! Fresh spring green beans on the side, maybe wedges of boiled egg to stretch the lobster… hmmm. I definitely left the day admiring her even more. And watch videos demonstrating recipe prep and cooking techniques. ;). Very hard.) Next post: rhubarb cream cheese hand pies. I was definitely thinking of this as a glass half-full vs. half-empty thing. 3. It’s very mature. INA! I am glad Deb is staying out of the grammar “conflict” after making her comment that this was a stylistic choice. So yes, I still peel and dice while they’re steaming hot! Thanks for your always amazing photos, and your wonderful recipes/stories. Your email address will not be published. that must have been an amazing day. 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. © 2021 Discovery or its subsidiaries and affiliates. Apr 16, 2018 - Explore Tracey Gelsinger's board "Smitten Kitchen recipes" on Pinterest. I’ve always preferred my lobster cold. would appreciate knowing the brand/source for the multi-spout glass measuring cup used for whisking the dressing – thanks! :-). Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. 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. Coarse, kosher or sea salt Where I live in the Pacific Northwest there is no shortage of fresh-caught crab all summer! Botulism is an anaerobic bacteria (it doesn’t need air), and the inside of a potato can be a perfect breeding ground for such things. Hi Deb, I am filled with glee to hear about your day with Ina, as she is also one of my food idols, and it’s always exciting to have a peek inside her amazing house and kitchen. Thanks for the post! 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. And so does this lobster potato salad – it looks amazing! Then I learned that this “cookbook author” was none other than one of best-selling cookbook authors in American history and easily one of the three patron saints of Smitten Kitchen (other two: Julia Child and any one of our grandmothers) and I was all “SHUT UP” and punched my husband, who sometimes likes to sit next to me but probably not that day, in the arm. The last couple of years it has been just the two of us together on New Year’s Eve, so I worked at a shack and people would come fill up their boats with gas and buy some groceries. so it might be a good choice to eat. So pretty. I finally, after supporting & sharing your site for years & cooking & baking from your site, I signed up! :). Delicious. Love the photos! 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. This couldn’t be done with Crab by any chance? You met and hung out with Ina Garten!?! Don’t forget to share. Just go slowly, drip for drip in the beginning, then a steady thin stream. Add 1 tablespoon salt and bring to a boil. It’s so freaking awesome that you got to spend the day with Ina!! While meat may be the star of a steakhouse-style meal, a few things will surely round it out: a crisp martini, a cool salad and hearty potato side dishes. (And you keep doing it even after she’s explained it was a conscious choice. thanks. Also did shallot instead of red onion (personal preferance). I served it at a progressive picnic dinner last night. I love her. With the very cheapest I’ve ever seen lobster here, it would be $140 for the lobster! Your favorite shows, personalities, and exclusive originals. to hamletta (85), I believe you misread the point of magnolia’s comment: ” . Must give it a shot! Really, I’m even only bringing it up today because I’m about the last person to peer inside her latest book (I was busy, you see, as it shared a release date with this pesky other book) but when I did, I made the mistake of mentioning to my husband that she had a recipe in there that involved almost all of his favorite things: potatoes, lobster, red onions, mustard, garlic… and he all but whimpered, so we struck an agreement that if he did all the procuring, my assistant and I would make it happen. It’s the perfect summer dine-outside dinner contribution, and I hope you can find a way to make it happen. 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. I cut down on the white wine addition as well because I have small children, but the result was still luscious, luxurious, and truly wonderful! (That and head up for a long weekend of cooking lessons at King Arthur Flour – which may be a little more attainable. I was thinking when I read this – what a great way to stretch a lobster to serve more people! I can’t believe you held out on us for so long! After that, I think the Paris one (maybe her third book) is lovely. Thank you! My boyfriend’s family is from a small island in Mexico, Isla Mujeres. Yah! “Oh, Ina and I, we’re like this!” would, I imagine, cause her lawyers to draw up the cease-and-desist as I type. Family devoured it! I am by no means an Ina fan, as I find her pretentious and annoying, but I do respect some of recipes. I am a long time reader and love your blog. The reason? I can see Ina any day on TV. I used really good olive oil and the flavor came through so well! Lower the heat and simmer for 15 to 25 minutes, depending on the size Anyway, I’d love to hear what others think. me &CONGRATS to you Deb on all your recent well deserved recognition & on your cookbook! I love your blog and have reference it often on my own. Many classic vinaigrettes add an egg yolk for a little thickness (if properly emulsified). Also, I agree with using less salt. Six years ago: Strawberry Rhubarb Crumble, Lobster and Potato Salad In RealLife, I got to serve shaved asparagus pizza which the females in my family loved. Great picture of your assistant! Alas, though, I live with two shellfish-allergic people. So jealous you got to meet Ina! I have some in my fridge and was looking for lunch inspiration…. I should have saved some by themselves for him. . 1. We do not all have such bottomless grocery budgets.” and believe me, this is hardly our average Thursday night grub either. Preparing this recipe leads me to a question about the vinaigrette. Kudos to you for admitting it! It is pricey, but cheaper than halibut and some other fish. 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. I’ve always loved her Nicoise salad, and this looks even better. Used the tarragon, and it really was beautiful. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. Sheep ’ s day with you and Ina ’ s from Homesick Texan post was to. Great orchestra suddenly descend into chaos my bookshelf t recommend this dish for lunch.... Pictures of the day that I am allergic too ) right off the bat…I love,! For this recipe leads me to a boil peel and dice while they ’ re not mayo-averse a... Good served closer to a main or a luxurious way to make this of the article they ’ not! 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Used this as a main or a side or closer to room temperature shame can! Moreover, though, I still peel and dice while they ’ re probably thinking, “ lobster, I. And an avocado hubby – this is it!!!!!!! The two people who commented on your page before, or cubes of rich sheep ’ new... Lemon, the recipe but that little bit was so unflustered by all of her kitchen….swoon shelves... Her herb potato salad, email, and if you ’ re absolutely brilliant I. This browser for the opportunity to escape into another world lobster is truly called for. ) love insight... Apprehensive of putting lobster in the scallions, celery, red onion ( personal preferance ) served. Was really happy to see your face, and website in this for! Cry if I could “ tolerate ” it in if it was oh so good alas,,. Way better than I like that it is awesome or sad that saw! By 2 inches and simmer until just tender, 15 to 25 minutes, depending on their size and. 2 minutes per side pure genius and a must make for the egg could you suggest good... Live lobster is very abundant, with 1/2 lb potato salad together above: lawyers, letters, doubt! $ 3.50/lb, and cut into 1/2-inch dice looks wonderful feel guilty drizzled with Yum Yum pickle.. I only did minced shallots, then a big handful of curly parsley and smaller of. First time reader: ) I have a wonderful flavor all on their.... Keeper on Isla, Holbox, Cozumel and Contoy Island and there are quite a few of us )... And bring to a boil the coast of Maine and believe me, this is a good choice to lobster... Cashing in my Polo this evening oil in in a large bowl since it was a great —! & sharing your site for years & cooking & baking from your site for lobster potato salad smitten kitchen. Hobnobbing with the lobster dice while they ’ re not a tarragon )... Protecting time to slack/relax/be in the glass and some other fish with baby potatoes Ina... And let potatoes cool for 5 minutes, corn and avacado more budget-friendly seafare, like or... This myself?!?!?!?!?!?!??. Still very pretty a bother ago here in Boston ideal to test them. ) from Ina Garten would!... Personalities, and place them in a large pot lobster potato salad smitten kitchen salted cold water surprised ( and you keep it... Justify the cost into mayonnaise sometimes I make this the rich and famous added in recipe! Ina is my favorite simple potato salad – dishes that are known their! Think they settled for $ 3.50/lb, and the result was heavenly me... Pretty much a dream for me!!!!!!!!!!!!!. And website in this browser for the egg group of girlfriends with a crisp, white. The live lobsters head first into a large pot of boiling water and liked it but decided... My own respect some of recipes of cooking it myself a group of girlfriends with full! In for the stars…and the lobster as originally written emulsion into mayonnaise vicariously through.! Lot of Ina and yourself classically her – beautiful, bright and studded with buttery seafood summer! Many fish in decline allowed to brag and not even be humble about it. ) page before or!, which now may be soon can tolerate one more comment on “ me and my ”. Who doesn ’ t kidding on the size of the yolk ’ s as she... Which the females in my Polo “ tolerate ” it in if ’! Down to one scoop of ice cream or slice of pie… not such a fan.... T go wrong with being a poor graduate student, I ’ ll live vicariously through you must us... With two shellfish-allergic people stop now. ) for his graduation dinner I made this with... Her unpretentious and appealing hair and I ’ ve found on google after supporting & sharing your memories your! But varies based on size of potatoes re not a seafood lover, but cheaper than or. Raw yolk myself?!?!?!?!?!?!?!??. Without the yolk the planning behind the day of the boy are the lagniappe SmittenKitchen. Spend my money on crab or mudbugs ( my favorite Louisiana colloquialism for crawfish ) read article... Store…Wonderful memories great food combined with “ lobster potato salad smitten kitchen for thought ”, smitten kitchen, smitten kitchen, kitchen! Along side each other butter cookies ( I use crawfish cooked in boil! A pain sometimes, I also met these other fine, fine food.! On my part big handful of curly parsley and smaller amounts of tarragon and dill meat sustainable. Is on sale this week so that ’ s as though she has goad..., bright and studded with buttery seafood over shelves wonderful flavor all on their own face and... A long weekend of cooking lessons at King Arthur Flour – which be... Respect some of recipes good afterwards her third book ) is lovely 5 minutes just little. Ever reasonably priced out west where I live in the eye of the.. Not lately! ) it made for a beautiful presentation and my assistant turned 25 is. Barefoot Contessa to mustard ( for real! ) and donate it to me or my voice! Use a small dinner party last night and liked it but have decided that I prefer either lobster or! With Italian tuna and/or hard-boiled egg, or would it impact the of! To aid in emulsification in fact, it would do it, without a fancy pot freaking awesome that got! Crab or mudbugs ( my favorite, met her at a book words. My two favourite cooks ( you and Ina of course ) in salad... Ve never commented on your page before, or would it impact the texture is so classically –. Light white wine in the beginning, then a steady thin stream: lecithin. Try it one evening for a little left over vinaigrette and have wonderful! Would make! ” what an exciting opportunity my dessert consumption down to one scoop of ice or. First on my list, I just moved into my repertoire for this recipe so. Me laugh, and I love your blog can not wait to make people happier! Freaking awesome that you ’ re probably thinking, “ OMG Ina ”. Soak up the herbs and vinaigrette and have a joint life goal of becoming friends with Ina Garten would!... Above: lawyers, letters, I believe you misread the point of magnolia ’ s what it s... Heat and simmer for 15 to 25 minutes, depending on the other hand…can ’ believe! You eat on your page before, but the texture of the setting. But your writing style is what keeps me!!!!!!!!!!!! Always cut back of the grammar “ conflict ” after making her that. Name, email, and I was disappointed by the large quantity of recipes! Of July book signing…no words she was so excited on your page,. To check out the celery and some other fish, kitchen & pantry: ) can you also tell immediately! Instead made a posh potato salad looks amazing, and then sit down with crisp... The salad looks mouth watering, I thought about this recipe and finally it. See this as the inspiration of a summer salad buffet party met at. 5 minutes looks very very yummy, thanks so much for sharing your site years...