Smoked Lobster Salad

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.