Smoked Lobster Salad

Warm Smoked North Sea Lobster and Purple Potato Salad with Tomato and Basil Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

I use lobsters that arrive fresh from the boat less than an hour after they’ve been landed. I boil them for 8 minutes per pound in a court bouillon to keep them moist so that they can be heated through when served. The purple potatoes give this dish a great visual impact. Just treat them in the same way as you would new potatoes, which you can use if the purple ones aren’t available.