Lobster Potato Salad Recipe

Lobster potato salad is an upscale potato salad recipe perfectly suited for company fare and Gourmet Picnics. You can serve this on a bed of lettuce for a casual lunch or as a delicious side dish. Plus you can easily substitute shrimp or salmon for the lobster.

Ingredients:

1 cup (250 ml)	frozen peas
1 cup (250 ml)	frozen corn
1 1/2 lbs. (750 g)	cooked lobster meat, cut into small chunks
1 1/2 lbs. (750 g)	potatoes, boiled and cut into chunks
3/4 cup (175 ml)	celery, finely diced
1/2 cup (125 ml)	green onions, finely diced

Dressing:

3/4 cup (175 ml)	light mayonnaise
3 Tbsp. (45 ml)	light sour cream
2 Tbsp. (30 ml)	Dijon mustard
2 Tbsp. (30 ml)	balsamic vinegar
3 Tbsp. (45 ml)	shallots, minced
1 Tbsp. (15 ml)	dill weed
3	eggs, hard-boiled and coursely chopped
	salt and pepper, to taste

Place the frozen peas and corn in a strainer and run under hot water to thaw. Place into a large bowl along with the lobster, potatoes, celery and green onions. Toss lightly to combine.

In a small bowl, whisk together the mayonnaise, sour cream, mustard, vinegar and shallots. Gently fold in the chopped eggs and season with salt and pepper. Pour over salad ingredients and gently toss to combine. Cover and refrigerate until serving time.

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SBI!