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Smoky Lobster Salad With Potatoes

Smoky Lobster Salad With Potatoes

This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.

Ingredients

  • Kosher salt
  • 1 ½pounds small yellow-fleshed potatoes, such as Yukon, peeled
  • 2live lobsters (about 3 pounds)
  • 2medium red bell peppers
  • 1pint cherry tomatoes, halved (about 2 cups)
  • 4tablespoons extra-virgin olive oil, more to taste
  • 1teaspoon pimentón (smoked Spanish paprika)
  • A few parsley leaves, for garnish

Preparation

  1. Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)
  2. Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.
  3. When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don’t worry if a few charred specks remain— do not rinse. Cut peppers into 1/2-inch-wide strips.
  4. Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into 1/2-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook’s treat.
  5. To make the salad, slice the potatoes into 1/4-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.
  6. Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.

Tip

  • Peppers may be roasted and peeled up to 2 days in advance and refrigerated. Bring to room temperature to use.

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