6 people
SALAD
Ina Garten Foolproof (p. 98)
Small yukon gold potatoes - 1 1⁄2 lbs
White wine vinegar - 3 tbl
Dijon mustard - 1⁄2 tsp
Garlic - 1⁄2 tsp
Egg - 1
Olive oil - 1⁄2 cup
Dry white wine - 1⁄4 cup
Capers - 3 tbl
Scallions - 6
Celery - 1⁄2 cup
Red onion - 1⁄2 cup
Lemon - 1
Tarragon - 3 tbl
Lobster - 1 1⁄2 lbs
Yukon potatoes - washed, unpeeled
Garlic - mince
Egg - yolk only, bring to room temperature
Capers - rinse and drain
Scallions - slice
Celery - dice
Red onion - dice
Lobster - cook and dice
Lemon - zest and juice
Tarragon - chop
Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tbl salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 tsp salt, and 1 tsp pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers.
While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 tsp salt, 1⁄2 tsp pepper and toss carefully. Cover with plastic wrap and refigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room tempearture.