Lobster Potato Salad

This version of potato salad takes a summer favourite to new heights. You can also use one cooked lobster (ask your fish monger or seafood department to do the steaming for you - there is no extra charge). Serve it as a starter to a special meal or just on its own.


  • 1 can (11 oz/320 g) frozen lobster, thawed
  • 6 cups baby potaotes, cooked and cut into quarters*
  • 2 green onions, chopped
  • 1/3 cup chopped chives


  • 2/3 cup mayonnaise
  • 1 tbsp grainy mustard
  • 2 tsp lemon zest
  • Juice of 1 lemon
  • 2 tbsps chopped fresh tarragon
  • Salt and freshly ground black pepper
  • 8 cups fresh arugula
  • Lemon wedge for garnish
  • Chopped chives


  1. In a large bowl, combine lobster, potatoes, green onions and chives.
  2. Dressing:  In a small bowl, whisk together mayonnaise, mustard, lemon zest, lemon juice and tarragon.  Season to taste with salt and pepper.
  3. Add the dressing to the potato-lobster mixture and toss to combine.
  4. Cover and refrigerate until ready to serve.  Pleas a mound of arugula on plate, spoon salad over top.  Garnish with lemon wedge and chives.


Makes 8 servings

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