lobster-and-potato-salad Recipes

lobster and potato salad

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. I often consider doing many things when I could be doing fewer things a bother. 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.

lobster, potatoes, scallions, etc.

So, last summer when an editor reached out to me about spending a day with a famous cookbook author as part of a larger magazine story, I had no interest. 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. 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. 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.

not my house, sadly

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!), hoping to run into Jeffrey (alas, no dice) as part of an article about cookie swaps that ran last December*. I realized I should have told you about this sooner, that maybe this would be the kind of stuff that would be fun/relevant/exciting to share on a website devoted to home cooking, but you see, there was no tactful way to do it. Any casual attempt to slide “Oh, did I tell you about that time I hung out with Ina?” into conversation sound rather humble-braggy. “Oh, Ina and I, we’re like this!” would, I imagine, cause her lawyers to draw up the cease-and-desist as I type. And there’s really no way to “By the way,” an intro to a sentence that ends with you gushing about how pretty her hair is. (But it is. So pretty. See above: lawyers, letters, I promise, I’ll stop now.)

so many spoons!we were spoiledsnooping around Ina's
totally snoopingno bigsina's spoons look just like mine!also not my house, sadlyopening cabinets, making myself at homepart of the le creuset collection

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.

always boil potatoes cold
yolk, salt, pepper, dijon, olive oil
a faintly garlicky dijon-wine vinaigrette
fingerlings, boiled
scallions
potatoes, scallions, celery, red onion
a ridiculous luxury of lobster
orange, green, yellow, purple

And I know you’re probably thinking, “Lobster, Deb? In a salad? We do not all have such bottomless grocery budgets.” and believe me, this is hardly our average Thursday night grub either. I considered extensively whether we should even discuss such posh things but concluded in the end several things that could make this more attainable: 1. 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. 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. 2. While the proportions below are really, really luxe (1:1 potatoes-to-lobster, for reals), you could absolutely 2:1 it and nobody would be the sadder for it. 3. Lobster could be many other, more budget-friendly seafare, like shrimp or crawfish. 4. 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. 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. Even if you don’t make it with lobster, I have little doubt that you’ll find the salad without it to be heavenly. It’s the perfect summer dine-outside dinner contribution, and I hope you can find a way to make it happen.

lobster-potato pile, no big deal
hello, summer.

* The article ran in Ladies Home Journal last December and if it wasn’t awesome enough that I got to hang out at Ina’s, with Ina, going to Ina’s favorite places (breakfast at the 1770 House, eee), snooping around Ina’s things (amazingly, I haven’t been invited back yet!), I also met these other fine, fine food talents.

One year ago: Asparagus with Almonds and Yogurt Dressing
Two years ago: Fudge Popsicles
Three years ago: Scrambled Egg Toast and Strawberry Brown Butter Bettys
Four years ago: Strawberry Shortcakes and Grilled Shrimp Cocktail
Five years ago: Haricot Vert with Shallots and Molly’s Spectacular Dry-Rubbed Ribs
Six years ago: Strawberry Rhubarb Crumble

Lobster and Potato Salad
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
Coarse, kosher or sea salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced or pressed garlic
1 large or extra-large egg yolk, ideally at room temperature
Freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
6 scallions, thinly sliced (yielding about 1 cup)
2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
1/2 cup finely diced red onion
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
1 lemon
3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. 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. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

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). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.

Assemble the 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. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.

Serve: This salad is especially good served closer to room temperature. Don’t forget to share.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

197 comments on lobster and potato salad

  1. This event looked amazing! I remember reading Joy’s post a few months ago about it and was hoping you’d post about it, too. Ina is my hero and I can only imagine how amazing beyond words it must have been to hang out at her HOUSE and meet her, and to be in the company of other great bloggers and the whole experience…just wow! What a dream come true kind of event! Thanks for sharing it!

  2. This couldn’t be done with Crab by any chance? I have some in my fridge and was looking for lunch inspiration…

  3. I love this insight into the planning behind the day of the article! The shelving of cookware is envy-inducing, for sure. By the way, I chuckled a bit at the “Barely tweaked from Ina Garten” line in the recipe. And as always, the recipe looks incredible and will have to be on the menu sometime soon. Thank you!

  4. looks like a great salad that I’ll make minus any seafood.
    that must have been an amazing day. I can’t believe you held out on us for so long!

  5. I’m so glad I no longer feel crazy for mixing my lobster and potato salad together. We get it pretty cheap up in Boston, so I like to play around with it instead of the usual butter/lemon (which is never a bad way to eat it).

  6. Ohh, that looks so delicious! That will definitely be going on my “To Make Someday in the Near Future” list! It’s so freaking awesome that you got to spend the day with Ina!!

  7. Mixing lux seafood in staple starch dishes is quite common in Chinese cooking. We have a dish of noodles and whole lobster (shell and all) which you eat on your birthday. I am so excited on your latest venture, too bad I live too far away to ever see you!

  8. Uh it’s ok to yell “I hung out with Ina!” We won’t judge. 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!!

  9. I made a very similar potato salad this weekend only it didn’t have lobster, so if you were really on a budget…but geesh, I’ll never look at my potato salad the same again!

  10. My boyfriend’s family is from a small island in Mexico, Isla Mujeres. His father was the lighthouse keeper on Isla, Holbox, Cozumel and Contoy Island and there are many fisherman in his family. When I first moved here, he made his family lobster salad for me which contains lobster, potatoes, carrots, onion, garlic, lobster, a little habanero sauce and his special homeade dressing. He lightly crushes the potatoes and carrots. Since I’ve been around, we add a little celery and some asparagus. It’s absolutely one of my favorite things and this reminds me of it. Now I’m wishing lobster were in season here today!

  11. OMG! 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! Totally in awe that you got to do that. I love Ina.

    1. amanda — Oh, and one of her guy friends came over too! I was in heaven.

      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. She was so interested in making sure we had fun, refilling our champagne flutes, trying to keep conversation light. And she was so unflustered by all of these people poking around her digs and telling her where to stand. I definitely left the day admiring her even more.

  12. Of course, I just moved from Maine last year into the wilds of Northern Minnesota. But lobster might have to make it back into my repertoire for this recipe. It reminds me a bit of salade nicoise, which my French family always serves with baby potatoes. Fresh spring green beans on the side, maybe wedges of boiled egg to stretch the lobster… hmmm.

  13. This looks awesome! As a New England girl, I have to put my two cents in for the sustainability of lobster. 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?). Lobstering allows fishing communities to remain economically and environmentally viable. The Monterey Bay Aquarium notes that the southern New England fishery is still overfished, but even that has been making a comeback in recent years. http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_factsheet.aspx

  14. Your timing couldn’t be better! I have some Florida pink shrimp that I think will sub nicely for the lobster. Don’t tell anyone, but I’m not a huge fan of lobster, either. I’d much rather spend my money on crab or mudbugs (my favorite Louisiana colloquialism for crawfish). 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! Thank you!

  15. Surely “lots of chilled Champagne” should be included under the Serve heading?? Also, I have actually made this! Well, sort of. I didn’t have lobster, so just left it out and instead made a posh potato salad. It was delicious. Despite the lack of lobster. And Champagne, pah.

  16. I am absolutely green with envy!! Ina is one of my all time faves…I just made a batch of her triberry muffins on the weekend. Whenever I make one of her recipes my husband asks the same question…”how much butter is in this?” and I always give him the same answer…”you don’t want to know”.

  17. I think my husband would cry if I made this. This is all of his very favorite things. I’m thinking maybe crab could be a good replacement for lobster? Where I live in the Pacific Northwest there is no shortage of fresh-caught crab all summer! Thanks for sharing!

  18. The most heavenly salad ever! Love this. I hope I make this!

    I remember reading about this adventure (with Ina) on all those other blogs and wondered why you didn’t cover it but at the same time thought it was great that you waited. 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! I was so happy for all of you and thrilled to read about it. Thank you for sharing a bit of your experience too!

  19. Well, economy is in the eye of the beholder, I suppose. I was thinking when I read this – what a great way to stretch a lobster to serve more people! i can see this as the highlight of a summer salad buffet party.

  20. +1 to Gretchen, above-
    Lobster from Maine and Canadian waters is very sustainable! 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. They were $4.99/lb two weeks ago here in Boston. I made sliders but next time I will definitely be making this salad!

  21. This sounds amazing and a perfect summer party item, assuming lobster is still as inexpensive then as it is now here in New England. One question – and I may have just overlooked this detail – how many servings does this make?

    1. Servings — Ina says 6. I think it really depends on whether it’s a side or closer to a main. It will definitely supply six generous portions.

      Cynthia — Ha! I was definitely thinking of this as a glass half-full vs. half-empty thing. It’s either a great way to stretch lobster or a luxurious way to amp up potato salad. Use whichever line of reasoning allows you to make it sooner. :)

  22. This looks really delicious. I am by no means an Ina fan, as I find her pretentious and annoying, but I do respect some of recipes.

    Alas, though, I live with two shellfish-allergic people.

    Wonder if I could make it, and just keep it all to myself…?

  23. Eight ecru Le Creuset casseroles?! If I had only those in my kitchen cupboards, they would be full. sigh. What a dream kitchen! Thanks for telling us all about it. Lobster is pretty much a dream too, but, maybe!

  24. There is nothing wrong with being a bit lazy. I call it more as a way to find my creativity… LOL. Potatoes and lobster are such a great combination. Love the recipe … as usual. :-)

  25. I’m a huge fan of lobster and during summer months it’s a staple in our kitchen and I try to incorporate it into as many recipes as I can…but, believe it or not, I’ve never tried it in a salad before. Why haven’t I thought about this myself?! Now I know what I’ll make for dinner this evening!

    xo, Elisa

  26. 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. The salad looks delectable as well, but alas, my husband is allergic to crustaceans so I won’t have the opportunity to make it anytime soon.

    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 :).

    1. An Ng. — Thanks but that was more of a stylistic choice (that probably doesn’t read as goofily as it sounds in my head).

  27. So, I’m allergic to mustard (for real!) and it makes it hard to find salads, dressings, and BBQ that I can eat. What’s a good substitute?

  28. Your book and Ina’s “Foolproof” – the only two cookbooks I bought in 2012. Sounds like we are similar levels of lazy (none of my friends believe me, when I insist I am). My fave potato salad recipes: Martha’s w/corn, jalapeno, sour cream and chives, and the Jimtown version with tarragon and English peas.

  29. When I saw the lobster in the container, I thought Ina. When I was younger I worked at the Hamptons in Long Island and had “no clue” about the rich and famous. I worked at a shack and people would come fill up their boats with gas and buy some groceries.

  30. 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. I say “if” because I’d noticed that you haven’t featured one of her recipes for quite a while (disappointment with her lemon bars, maybe(?) was my first thought) and wondered why. 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. This is a good thing (to paraphrase another cook you used to feature occasionally, but not lately!) Regardless of all that, this dish looks and sounds wonderful. My husband would love it, too, so I will splurge for it something this summer. Me? Not so much. I’m just not a seafood lover, but if I were, this looks like it would do it for me!

    1. I’m surprised (and flattered) so many of you noticed that I hadn’t posted about it. Honestly, I really like this site to be about home cooking and not things that can happen when ones home cooking website becomes more popular, if that distinction makes sense. 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. I kind of hope this site will always be about what it’s always been about. Besides, how much would you roll your eyes if I said, “Batali and I were just discussing bee sting cakes last week!” (I would. Very hard.) So, that’s one side of it. The other was just seasonality. 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. And here we are!

      Susan — ME TOO. Ina, call me!

  31. You should have shared sooner! I think you’re allowed to brag and not even be humble about it.

    This salad looks amazing, and I agree, it looks like it would be great without lobster. But I’m totally going to add lobster.

  32. My dream is to be Ina’s neighbor that comes over every day to chat and eat…what a great day for you!
    And that lobster salad looks delish!

  33. My husband once had salmonella, and will file for divorce if I serve him a raw yolk. Any thoughts on substitutions? :)

  34. I love lobster and potatoes. The salad looks delicious. Unfortunately, it is made with eggs (which I am allergic too). I had hoped this would not be the case, as it does not look like it contains mayo. So many tasty foods that I can’t eat without getting sick. Will it destroy the creation if I don’t include the egg? Is there something besides raw egg yolk that will work instead?

  35. 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 will have to make this salad, and then sit down with a glass of wine to continue my reading. Talk about great food combined with “Food for Thought”, Smitten Kitchen does it all!

  36. Just reading the title of this post, my first thought was “Lobster and Potato Salad? That sounds like something Ina Garten would make!”

  37. This looks incredible! Does anyone know of any websites where I might be able to order lobster meat (sustainable if possible) over the internet?

  38. I love this cookbook. The lobster and potato salad sounded soo Ina and I look forward to the day I make it, which now may be soon! Please try the Spanish soup with crispy ham. It is easy and unbelievably good.

  39. For the egg yolk averse – they are there to stabilize the vinaigrette, making it much like a homemade mayo. So you can use any other stabilizer: soy lecithin, silken tofu, even extra mustard or pureed vegetables. See: http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html?ref=search

    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!).

  40. Wow, that looks good! And man, you aren’t kidding on the cost! With the very cheapest I’ve ever seen lobster here, it would be $140 for the lobster! I’m thinking it must be cheaper elsewhere!

  41. Here’s the good news, folks, direct from the coast of Maine. Lobster is sustainable. In fact, it’s our most sustainable fishery so don’t feel guilty. We want you to eat lobster, and lots of it!

  42. I adore Ina, and given the chance to hang out with her, I’d jump on it, too. That must’ve been a fabulous day you had, cookie swapping with her and other bloggers. I did read the article, and your gooey butter cookies (I think that’s what they are called) looked delicious! This looks lobster potato salad looks phenomenal, and I wish I could get my hands on some fresh lobster without emptying my pocketbook! I’ll have to find some soon!

    1. Egg yolk — It can be skipped. It adds richness, mostly. If you’re not mayo-averse, a tablespoon of that could be added in the yolk’s place to aid in emulsification. But, dressings can be emulsified even without the yolk. Just go slowly, drip for drip in the beginning, then a steady thin stream. 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.

  43. You and Joy at an Ina luncheon?! I would have loved to have been a fly on the wall. I should have known that if a recipe looked over the top luscious and expensive it would be from Ina :) She (and you!) would be in my top five chefs to meet, too. So happy you got to do it!

  44. I also saw the article and some of the other bloggers talk about the day at Ina’s…I’m so happy to get your take on the day because, well, frankly, I was simply curious/nosy! : )
    A 1:1 ratio of lobster to potato sounds incredible! Lobsters were so reasonably priced last summer (cheaper than shrimp)…I need to take advantage when I see that kind of situation!

  45. Funny how I have your cookbook and Ina’s new one side by side on my bookshelf! This looks lovely and I may need to break out her book again and refresh my memories for summer cooking! What a fun time you must have had at Ina’s — definitely a dream for me! (That and head up for a long weekend of cooking lessons at King Arthur Flour – which may be a little more attainable. A girl can dream…)

  46. Feel free to tell us about any and all hobnobbing with the queen of the Hamptons, anytime. This reminds me of her herb potato salad, which is pretty much the recipe above, sans lobster. Love that, too.

  47. I can see Ina any day on TV. I’d have been more excited about meeting you or Joy the Baker or the Homesick Texan.

  48. I’ve never commented on your page before, but I think you’re absolutely brilliant and I LOVE your cookbook! I have to say, your segway into “happening” to bring up Ina was fantastic – I gasped. I really did. I just moved into my first home (with a FULL SIZE oven!!), and I’m pouring over recipes to make for my first party here. This is TOTALLY going on the list!! Thank you, Deb!

  49. Oh, wow. How awesome – both the recipe & the Ina visit!

    I recently discovered monkfish, which is frequently called “poor man’s lobster.” It cooks up very much like lobster, similar texture & flavor. It could be a less lux alternative if lobster is hard to come by affordably.

  50. ” . . . ME and my assistant . . . “????? HONESTLY???

    Follow the link, dear. Pictures of the boy are the lagniappe of SmittenKitchen fandom.

    Being a Maryland girl, I’m not crazy about lobster, either. As I live in landlocked Tennessee, they’re not a good option, anyway.

    But your crawfish suggestion intrigues me. There are some crazy Cajuns who’ve set up a trailer on Gallatin Road selling mudbugs, and this recipe is a great reason to pay them a visit.

  51. Deb, this recipe looks great. Moreover, though, I LOVE your sentiment about protecting time to slack/relax/be in the moment over being busybusybusy. Thanks for that link. (PS There’s a Sandra Boynton book called “Philadelphia Chickens”, an imaginary Broadway musical, that has a song called “Busy” in it: “For on SundayMondayTuesday we’re as busy as can be/…and we have to do so many things and post them on the walls”. It’s hilarious, and my 3yo loves it.)

  52. 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. Seriously, I was so excited about seeing you and Ina together!!! Reading that article actually helped me relax through the worries of having my baby hospitalized.

  53. GASP! Deb and Ina in the same room?!? So exciting! I cannot imagine the food. I remember when my pre-orders for Smitten Kitchen and Foolproof arrived on the same day…it was awesome!

  54. Your recipes and food porn photos are what brought me here, but your writing style is what keeps me! You make me laugh, and I love the humblebrag reference!

  55. I learnt my potato salad from my mom, in a sous-chef position! I would have to peal the potatoes and hard boiled eggs while still hot (aie, my fingers!) so that they would soak up the herbs and vinaigrette and have a wonderful flavor all on their own. Hated doing it, but it was oh so good afterwards! So yes, I still peel and dice while they’re steaming hot! 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).

  56. think ina could spare one of her cream colored le creuset cast iron pots and donate it to me? let me know. { this post had me grinning from ear to ear.witty, humble and completely indulgent: three of my most favorite things found in one post.} by the way i’ve always longed to kick it with ina.. until then i’ll live vicariously through you. thanks. ;)

  57. Lagniappe! What a fabulous word! I’ll have try to work it into conversation at every chance.

    Starting with: @hamletta – Thank you for the lagniappe!

  58. 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.

  59. I don’t see lemon juice or zest mentioned in the ingredient list, but it’s to be added in the instructions. What are the amounts?
    Also, too bad we don’t have a food scientist or bacteriologist to answer the question; does the acid of the vinegar kill the salmonella which might be in the yolk?

  60. 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’m not actually that crazy about lobster either; I’ll take a gambas any day. But the texture is so different; maybe lobster is truly called for.)

    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. It was like hearing a great orchestra suddenly descend into chaos.

    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. to hamletta (85), I believe you misread the point of magnolia’s comment: ” . . . ME and my assistant . . . “????? HONESTLY???”

  61. Oh Ina…did you just hug her to death? This recipe is so classically her – beautiful, bright and studded with buttery seafood. Can’t wait to try this….but as to the sharing suggestion, I doubt that will happen.

  62. 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!

  63. “Green … scallions and purple onions and new, blue diamonds! Always after me lucky charms!”

    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)??!?” question.

    Thank you!

    Elizabeth

  64. i am always in awe of ina’s house in all of her cookbooks, it is absolutely gorgeous! the potato salad sounds like the perfect thing to eat while at the beach. i just made potato salad as well! ’tis the season!

  65. Wow, to the people nitpicking about Deb’s grammar – show some class. Why on earth waste your time commenting on it and especially in such a condescending manner. (And you keep doing it even after she’s explained it was a conscious choice.)

    Mouthwatering recipe as usual! I will definitely be making this with langoustines for a picnic this weekend. With some cremant in the glass and some sunshine, it will be perfect! :)

  66. Sometimes, I reach for the stars…and the lobster. Sometimes I make do with Italian tuna and/or hard-boiled egg, or cubes of rich sheep’s milk feta cheese. Either way, adding protein to potatoes helps me keep my dessert consumption down to one scoop of ice cream or slice of pie…

  67. Best post ever! And I don’t even like potato salad (or lobster). The story sparkled. Really. Well done – excellent writing.

  68. 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. I do enjoy learning about her herbs & spices (which I can afford!) and the presentations of her food. I have watched her make dishes with lobster where she says it is so much easier to buy picked lobster instead of cooking the lobster and shelling yourself. 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! That’s one expensive lobster mac & cheese or potato salad – dishes that are known for their low cost.

    I love your gorgeous cookbook & have made some things from it (beautiful & delicious ratatouille) – but will not be buying Ina’s anytime soon. Thank you for your flair with mostly reasonable ingredients.

  69. You magically matched your table napkin to your dish. How beautiful!

    I bought this book of Ina’s and was disappointed. 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. Mostly, I was disappointed by the large quantity of drink recipes. That and the fact that most in the book are not meals but hor d’oeuvres with exotic (expensive) ingredients like lobster. I will check out other books of hers, though. Could you suggest a good one fora good introductory to someone who doesn’t know Ina’s work? Thanks!

    1. Hi Sandra — You can’t go wrong with her first one, Barefoot Contessa. After that, I think the Paris one (maybe her third book) is lovely.

  70. Hello…lobster potato salad…yum! I adore Ina, always have, but you’re way funnier. I love the way you write…like we are all just there hanging out with you and wondering what the heck you are going to wow us with next!

  71. Deb, for those of us who have been reading your website for years (and for me, it’s only 3…I know there are loads of people who are original readers), we love love love the fact that you’ve gotten more popular. I was excited for weeks when I heard you were coming out with a cook book, and even more excited to see you in Toronto. I think many of us are also really excited to hear about your success, and so, no, we don’t roll our eyes when we read you got to meet Ina, or were talking to Mario Batali about bee sting cakes. Yes, if you did it every post, there might eventually be some eye rolling (we all have that friend right, who has to name drop at every opportunity). But generally, I think we are all super excited for you, as it really represents what a terrific cook/chef you have become.

  72. I have Ina on in the background when I’m busy in the kitchen and often have to put down the knife to pay attention to the recipe she’s making. I love her. Unlike another of your posters, I find her unpretentious and appealing. 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. Lobster and potatoes, yum. I’ll definitely try it.

  73. Dish looks amazing – may try it with shrimp or splurge on lobster. And if you can tolerate one more comment on “me and my assistant” . . . 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 . . . your blog, your style, ’nuff said.

  74. I am glad Deb is staying out of the grammar “conflict” after making her comment that this was a stylistic choice. It’s very mature.

    The two people who commented on the me/I issue were not attacking Deb or trying to be jerks. 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. 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.

    1. 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. Not that you could have known this. Rude comments are so few and far between on this site (because you all are awesome) that I have comments set up to publish automatically, and I go back through new arrivals as the day progresses (with a newer post) or once a day (for everything else). Once in a while, something with a less… fitting… tone can hang out for a while before I see it.

      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. There are always those more bothered by typos than others, but that’s neither here nor there, at least for my purposes. This wasn’t one of those things, but I hate things that become overly distracting from the main points (Ina’s hair, measuring spoons, of course) so it’s “correct” now. I’d leave it in if it was more important to me or my so-called voice; this just wasn’t.

      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. 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 always “read” a recipe by looking at proportions, and hers rarely seem overly lush once scaled down. Anyway, I’d love to hear what others think.

  75. 1. Your assistant is adorable. Best ever. That hair is like butter.

    2. The thought of you + Ina + hanging out = cooking and baking fairy godmother magic.

    3. This looks like a great recipe — would you serve this as a main or a side? If it’s a side, what would be a suggested pairing for an entree?

  76. Deb! Please can you also tell us how to cook lobster? It’s one of those things I irrationally fear already, but I finally live near the ocean and can get the f*ckers. Can the home cook do it, without a fancy pot? Inquiring minds want to know and trust your abilities more than whatever else I’ve found on google.

  77. Oh, if only I lived on the East Coast. I don’t think lobster is ever reasonably priced out west where I am. This salad sounds delicious!

  78. I knew immediately that “me and my assistant” was your child. I’m a grammar snob too but write stylistically as well. I love the recipe but that little bit was so enjoyable and put a smile on my face! Great picture of your assistant! My assistant turned 25 and is law school now, but we cook together on the phone…

  79. That sounds incredible! I’ve always been a bit nervous to cook lobster, but this sounds like just the recipe to try. With potatoes too? What could be better?

  80. I always have to chuckle when Ina instructs viewers/readers to get lobster meat from your local fish monger. Not here in the landlocked midwest! While I can’t think of a local source for lobster meat, I can find lobsters and lobster tails. It is pricey, but cheaper than halibut and some other fish. One source here usually has it on sale near holidays.

    This recipe sounds delicious. I’ll have to try it soon. I trust Ina’s recipes to work. I may not like something, but the recipes always work.

    I love Ina. I’m so envious that you got to meet and talk with her.

  81. Finally! Somebody else who isn’t a huge fan of lobster. I don’t get the fuss. Give me crab or shrimp any day. I almost feel bad when I tell folks I don’t really like it. Kudos to you for admitting it! :-)

  82. Thanks for the post! I mostly read food blogs like a read a good novel, for the opportunity to escape into another world. 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! Here in Iowa I do have access to asparagus that grows wild in the ditch near my home. In RealLife, I got to serve shaved asparagus pizza which the females in my family loved.

  83. 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. YUM.
    Second, the day that I saw the article with you and Ina. I shrieked with delight. My two favourite cooks ( you and Ina of course) in the same room with cookies!!
    Thank you for sharing such delicious things and for your witty writing. I enjoy so much cooking your recipes and reading your blog.

  84. I am soooo jealous. I love Ina, have all of her books and even recognized the recipe before I read the entire post.

    This is my favorite summer salad. Thanks for the little glimpse into Ina’s life!

  85. I am sooooo envious of your lunch with Ina. That would be a dream come true for me!!!

    Love the lobster salad!! I’ve decided I like cold lobster way better than I like it served warm with butter!! I make a mean Lobster Roll, and I’m from the midwest!!

  86. The last couple of years it has been just the two of us together on New Year’s Eve, so
    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). I might have to break down and have a special summer lobster salad as well!

  87. Deb, for the record, next time you hang out with Ina, you must tell us immediately. It’s like… getting a promotion and telling your spouse 5 months later. You have to tell us when you get to hang out with cool people!! ;)

  88. 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!

  89. Hi Deb! Started writing a comment and went on with it forever, so guess you’ll be getting an email from me (no, I’m not a stalker, just a Smitten Kitchen groupie! And I’ve noticed from reading years of comments that there are quite a few of us!) Laziness and daydreaming can be good things, and this recipe proves it–I have a much-improved mood by remembering a wonderful long fall weekend with my hubby in Cape Cod! (What wonderful seafood for a TN girl!)

    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!). If you can find pasteurized eggs in the shell they are wonderful–I need yolks that are safe to use raw (for fillings and frostings especially, and eggnog at Christmas). I’ve yet to try pasteurizing them at home (too busy reading Deb’s incredible posts!). And potatoes can be one of the scariest foods according to safety standards! Always follow normal precautions–correct holding temp., etc.–but be wary of leftover whole potatoes (like baked ones). Be sure to chop and quickly cool them before storing in the fridge for another use. The reason? 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. The temperature “danger zone” is 40 degrees F. to 140 degrees F., so cooked potatoes that haven’t been properly handled are very scary indeed (it can take a very long time for a whole potato to cool). I have to wonder how many times I’ve seen families that were sick with a terrible “tummy virus” really had food poisoning? Anyway, hope this post helps get the word out–it would make me very happy to know that the chunk of money spent on a food safety course could help other foodies stay safe!

  90. This looks so good! I’ll try it one evening for a group of girlfriends with a crisp, light white wine. Yum.

  91. Sounds so good. I’ve always preferred my lobster cold. One of the things I love about your blog is that the comments are always so interesting. It’s a shame we can’t all meet somewhere for the world’s largest covered dish supper!

  92. Made this last night and liked it but have decided that I prefer either lobster rolls or potato salad…or both along side each other. Best potato salad is the State Fair Potato Salad on Epicurious where the warm potatoes are drizzled with Yum Yum pickle juice. Amazing. 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). Kept the vinaigrette, celery etc amounts the same and had a little left over vinaigrette and didn’t need all the potatoes. I think this is a recipe well worth trying, just not my favourite way to eat lobster. Also, I agree with using less salt. I make a lot of Ina Garten’s recipes and always cut back of the salt amounts.

  93. I made this dish for lunch today and it definitely did not disappoint. Used the tarragon, and it really was beautiful. 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! We put the salad on toasted baguette slices with salted butter on the, and the result was heavenly. Thank you for the perfect dish!

  94. 1. You lucky thing! I love Ina. And I am jealous!

    2. I love in RI and belong to a fish share, in which we sometimes get lobsters. 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.

    3. You hung out with Ina! I’m still jealous!

  95. It is awesome or sad that I could tell it was Ina before the jump, just by the picture of the table setting?

  96. I’m strongly leaning toward making this for my lunch next week…..and i’m trying to eat more fruits de mer too.

  97. would appreciate knowing the brand/source for the multi-spout glass measuring cup used for whisking the dressing – thanks!

    1. Marion — It is! 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. Love the triple spouts and letters/numbers that don’t scratch off.

      Jamie — Definitely awesome. :)

  98. I am a long time reader and love your blog. 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. Many people in your shoes have “sold out” over time. I am wholly confident that this will not happen to you. Thanks for continuing to keep it real.

  99. 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. This on summer fresh greens, tomatoes, corn and avacado. Little bit of evvo and rice wine vinega. But yours looks wonderful too. All my best from Penobscot bay!

  100. Our lobster fishermen recently went on strike because they were offered $2.75/lb, which doesn’t even cover their gas for the boat. I think they settled for $3.50/lb, and honestly they deserve more than that. So basically, where I live lobster is literally cheaper than bologna or hamburg. But I hate it! So no joy for me. Potatoes, on the other hand…can’t wait for new potatoes. :)

  101. I made this tonight but scaled it back a bit. I used the wine/tarragon/white wine vinegar route, used probably a couple fewer yukon golds, and only cooked 2 lobsters. I eyeballed the recipe two, except for the vinaigrette since the amounts of certain ingredients were small (I just used less vinaigrette).

    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. Totally happy with the end result. Thanks!

  102. 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. The perfect balance of tang with the creamy fingerlings. If I can get my hands on some lobster, you bet I will be making this one again! Thanks :)

  103. Wow, how cool is that! I love the pictures of her kitchen….swoon over shelves. She is so welcoming! Were all you gals on cloud 9? LOL

  104. 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.

    Thanks for your always amazing photos, and your wonderful recipes/stories.

  105. I finally, after supporting & sharing your site for years & cooking & baking from your site, I signed up! Yah! me &CONGRATS to you Deb on all your recent well deserved recognition & on your cookbook!
    I made this salad w leftover lobster from the freezer :0 & it was most delish & perfect for a summer dinner on the patio w a glass of sparkling white wine. Thank you!

  106. Thanks, Deb!

    I made a delightful vegan version by substituting marinated tofu for the lobster, and using a tbsp of smashed avocado for the egg yolk.

  107. Deb,
    First time reader (wanted to say that)and now will be looking forward to tracking your adventures — more than Ina, I absolutely would love to cook with you. Sorry I’m not such a fan anymore. After that “make-a-wish” fiasco. Yes, she has great hair and I think is still very pretty. I always thought that she laughed too much with her guests — liked she needed to do that to give the impression of having fun. Guests NEVER make an interesting comment. Who are these people? Also, except for her guy friends (whom I love), her other friends seem aloof at her get-togethers. It’s as though she has to goad them into complimenting her. I don’t mind the ubiquitous blue shirts and too short black pants…
    Really, I am a nice person just not ga-ga over the Hampton set. So glad I bought stock in Izod, cashing in my Polo.

  108. Hi Deb, First time reader :) I have to say your blog is so thrilling to read. 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. Love the recipe, crab is on sale this week so that’s what it’ll be :)

  109. 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. It worked so well there that I am beginning to imagine all kinds of applications for it. 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. I should have saved some by themselves for him. Next time.

  110. wow! ina! sounds like a dream. also, apparently lobster is very abundant, with many fish in decline. so it might be a good choice to eat. (when affordable, and if on the east coast.)

  111. I made this yesterday for lunch after spending three 12 hr shifts fantasizing about it. I did sub large shrimp for the lobster. 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. Although, I guess one could argue it may have been fantastic with the lobster as originally written? The emulsion, prior to being poured on the potatoes, was great. I used really good olive oil and the flavor came through so well! Those flavors were overwhelmed,I think, by everything else in the mix. I might try the vinaigrette on something else – all is not lost!

  112. I saw the article! And I was really happy to see your face, and Lisa’s from Homesick Texan. I love both blogs, and who DOESN’T love Ina? I’ve always loved her Nicoise salad, and this looks even better. Must give it a shot! Lobsters (previously frozen – we’re midatlantic around here) are ridiculously cheap right now – about the price of decent steak. It’s good timing.

  113. Preparing this recipe leads me to a question about the vinaigrette. In your photo, the vinaigrette looks like a standard emulsion with olive oil and vinegar. But, you’ve added egg yolks, which typically are used to stabilize the emulsion into mayonnaise. It doesn’t appear that you’ve made mayonnaise here, but the addition of the yolk seems to call for it. What type of consistency are you aiming for here?

    1. Rich — Egg yolks aren’t only used to make mayo. Many classic vinaigrettes add an egg yolk for a little thickness (if properly emulsified).

  114. Here in Belize lobster season opens tomorrow (spiny lobster) and I will be at sea on Sunday trying to catch some, so I’m saving this recipe! (although finding tarragon or parsley is actually the difficult part).

  115. I made this yesterday for an early Father’s Day family BBQ. I used 1 lb of lobster and added some diced red pepper, haricot verts and an avocado. It made for a beautiful presentation and my family devoured it.

  116. I thought this looked delicious. I made my favorite simple potato salad, and added the chopped meat from some grilled lobster tails. It was very very good. I used 1/2 lb lobster, with 1/2 lb potato salad, on top of some shredded lettuce, for one big dinner serving.

  117. Made this for Father’s Day yesterday. I did shortcut with some Trader Joe’s Dijon aoili and store bought mayo, but added red wine vinegar and olive oil. Amazing!

  118. My graduate doesn’t like potatoes, but loves lobster so for his graduation dinner I made this with gemelli pasta. It was a great success with the whole crowd although picking all those lobsters was a pain.

  119. I spent all week thinking about this recipe and finally made it today. 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! I love it! Thank you :)

  120. Deb, this is amazing. I hope my friends didn’t really expect there to be any of this left by the time they get here for our dinner party tonight!

  121. Yikes! You met and hung out with Ina Garten!?! So envious! I’ve been following her since middle school. She’s one of my favorites by far.

  122. Thanks for the inspiration! I’ve been waiting until my garden potatoes were ready to harvest and (wow!) it was fantastic. I served it at a progressive picnic dinner last night. And that’s so cool that you got to meet Ina…I hope that she invites you back real soon!

  123. Made this for a small dinner party last night. It was perfect for easy summer entertaining since it was — not exaggerating — 106*F outside, UGH. This salad, with a cold soup and crusty bread, was just the ticket.

    I substituted lump crab meat for the lobster. It was a little less money and a lot less work on my part. Also did shallot instead of red onion (personal preferance). I did include the white wine in the vinagrette and it really brightened up the flavor even more. Results were delicious! Thanks!

  124. Made this for my husband’s birthday dinner. Perfect for a summer night with a nice white Burgundy. I will definitely make this again, perhaps with large prawns or langoustine tails for a more budget-friendly weeknight dinner.

  125. Being a poor graduate student, I made this with imitation crab meat .. but it was still so good! 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. 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 :)