Hot Lobster Potato Salad Recipe
Cook Time 30 min
Prep Time 15 min
Servings 4
INGREDIENTS

Ingredients

1 tablespoon salt

500g baby potatoes, halved

700g (approx) whole lobster

1/2 cup celery, finely chopped

1/2 cup red onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

2 tablespoons lemon juice

2 teaspoons lemon zest

1/4 cup apple cider vinegar

1–2 tablespoons TRUFF Hotter

200g TRUFF Mayo (approx 10 tablespoons)

Salt and pepper, to taste

4 hard-boiled eggs, peeled and halved

2 tablespoons fresh parsley leaves

2 tablespoons fresh dill, roughly chopped

1/2 lemon, cut into slices or wedges

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TRUFF HOTTER HOT SAUCE

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TRUFF MAYO (2 JARS)

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Hot Lobster Potato Salad Recipe

This recipe has some serious potato salad game! Not only are we adding lobster to the mix, but we’re also boosting the flavour with double the truffle power. Traditional potato salad ingredients—celery, onion, and garlic—are combined with TRUFF Mayo and TRUFF Hotter Sauce, plus a little citrus spike of fresh lemon juice and zest.

 

The punchy combination of red chilli peppers, agave, and habanero found in the TRUFF Hotter Sauce is balanced by the rich, creamy mayo. Both products add a hearty helping of truffle essence to this dish, elevating the humble spud salad to never-before-seen heights. This recipe is definitely a showstopper! Perfect for impressing the folks at the BBQ, picnic, or dinner party.

 

Instructions:

 

  1. Fill a large pot three-quarters full with water, season with salt, and bring to the boil over high heat. Once boiling, add the potatoes and cook until fork tender, about 15–20 minutes.

  2. Using a slotted spoon, remove the potatoes and place in a large bowl filled with ice water. Return the pot to the boil, adding more water if necessary.

  3. Add the lobster and cook for 7–10 minutes or until cooked through. Remove the lobster from the pot and place in the ice water with the potatoes (if the lobster will fit) or in another ice-water-filled bowl.

  4. Let the potatoes and lobster cool until chilled.

  5. Once chilled, remove the lobster meat and chop into bite-sized pieces.

  6. In another clean bowl, place celery, red onion, garlic, lemon juice, lemon zest, vinegar, and TRUFF Hotter. Whisk to combine and set aside to lightly marinate for 10 minutes. Add the TRUFF Mayo and whisk to combine. Add the potatoes and lobster meat to the bowl, gently stir to combine, and season to taste with salt and pepper.

  7. Transfer the salad to a serving bowl or platter and top with eggs, parsley, and dill. Serve the salad with lemon slices on the side.

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