Lobster & Potato Salad

Ingredients

Prep

• Yukon potatoes - washed, unpeeled
• Garlic - mince
• Egg - yolk only, bring to room temperature
• Capers - rinse and drain
• Scallions - slice
• Celery - dice — look at you, operating like a highly paid adult.
• Red onion - dice — this is the unglamorous shit that makes the good part happen.
• Lobster - cook and dice
• Lemon - zest and juice
• Tarragon - chop

Instructions

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, and ignore any drive-by culinary nonsense from the sidelines. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten, while resisting the deeply human urge to fuss with it nonstop. 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.