' Judd's Hill - Lobster and Potato Salad

Lobster and Potato Salad

A great Chardonnay pairing-  
Courtesy of celebrated seafood Chef Rick Moonen, who is known as an early champion of sustainable fishing.  You can find this and other amazing recipes in Chef Moonen's cookbook, "The cooks essential companion - FISH WITHOUT A DOUBT".

Lobster and potato salad
Serve this on a bed of lettuce for a casual lunch or put it to the side of a piece of grilled or seared fish for a wonderful brunch or dinner. Cook the potatoes well in advance, so they have time to cool. You can even make the potatoes and lobsters the day before, if you want/ And please make sure you give the flavors time to develop and meld in the refrigerator before serving.

|1 cup frozen petite peas
1 cup frozen corn
2 (1-1/2 pound) lobsters, boiled and chilled
1- 1/2 pounds white or red skinned potatoes, boiled, peeled and sliced
3/4 cup if finley diced celery (go for the tender inner ribs)
1/2 cup thinkly sliced scallions
1 (3.75 ounce) can of smoked oysters

For the dressing:
3/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
4 teaspoons champagne vinegar
2 tablespoons minced shallots
3 large hard-cooked eggs, coursely chopped
Course salt and freshly ground pepper

For the salad:
Put the peas and corn in strainer and run hot water over them to defrost. Drain well.
Remove the lobster meat from the shells and cut into large chunks.
Combine the peas, corn, lobster, potatoes celery, scallions and oysters in a bowl & toss.

For the dressing: 
Whisk the mayonnaise, sour cream, mustard, vinegar and shallots together until smooth. Stir in the eggs. Season with salt and pepper. Scrape the dressing into the bowl with the salad and stir very well. Cover and refrigerate for at least 1 hour before serving.