Ingredients:
For lobster
- 2 lobsters, about 1 1/2 - 2 lb (0.75 - 1 kg) each;
- 1/2 teaspoon parsley, finely chop;
- 2 tablespoons mayonnaise.
For salad
- 1 1/2 cups potatoes, about 2 lb. (1 kg), cut to 3/8" (1 cm) cubes;
- 2 cans fruit cocktail, about 1 1/2 cups, drain;
- 3/4 cup sour cream;
- 3/4 cup mayonnaise;
- Half and half, if needed;
- Sea salt.
Recipe:
Serving for 4
- Clean lobster, place in boiling water for 9 - 11 minutes, depend on the size of the lobster;
- Take it out, set aside to cool;
- Shell lobster, take off head, discard the mouth (a small pocket), it might content sand;
- Separate tail and claw meat from leg meat;
- Cook potatoes in water until they can poke through with a stick;
- Take it out, set aside to cool;
- Peel and cut to 3/8" (1 cm) cubes;
- Cut tail and claws meat to big pieces;
- Cut leg meat to small pieces;
- The shells, roe and tomalley can be use for sauce or soup;
- Mix sour cream and mayonnaise;
- Add potatoes and fruit cocktail;
- Add in lobster leg meat;
- Sea salt, optional, adjust for taste;
- Transfer to a nice plate;
- Place this back in the refrigerator for the salad to settle;
- Trim head and tail of the lobster for presentation;
- Arrange the head, tail and meat on top of the salad;
- Top with parley and mayonnaise;
- Serve chill.