Lobster and Idaho® Potato Nicoise Salad

Lobster and Idaho® Potato Nicoise Salad

Susan Povich
Red Hook Lobster Pound
New York, New York

Yield: 4


Basil Oil

Basil Vinaigrette

Steamed Lobster


  1. Begin one day in advance, preparing basil oil, basil vinaigrette, steamed lobster and boiled eggs.
  2. Wash and dry potatoes, peel slightly, a stripe or two of peel alternating with a strip of skin. Boil until cooked, but still firm. 10-15 minutes. Cut in quarters while warm. Place in plastic bag with 1/3 cup basil vinaigrette and let sit while assembling the rest of the salad.
  3. Mix picked lobster with 1/3 cup basil vinaigrette in a plastic bag for 30 minutes.
  4. Clean and steam haricot vert in ½ inch water until al dente. Immerse in an ice water bath to stop cooking
  5. Toss greens in ½ cup basil vinaigrette – mixed well and divide equally on 4 plates
  6. Divide lobster into four equal portions and place gently in the center of each plate of greens
  7. Divide haricot vert, cherry tomatoes, olives, Idaho® red potatoes, capers and boiled eggs into 4 equal portions and arrange decoratively around each portion of lobster on each plate. Add anchovies if desired.
  8. Drizzle 2 tablespoons additional dressing over each bowl. Serve.
Basil Oil
  1. Wash basil and immerse in oil overnight.
  2. Remove Basil Stems from Oil and discard
Basil Vinaigrette
  1. Mix all ingredients in a bowl well with a whisk except oil
  2. Add oil slowly while whisking.
  3. Add 1 tablespoon chopped fresh basil
Steamed Lobster
  1. In a large pot bring four inches of water to a rolling boil.
  2. Add 2 bay leaves, onion, and carrots to the pot. Boil for 2-3 minutes.
  3. Add the lobsters, cover, bring back to a rolling boil, and boil for and keep at a rolling boil for 10 minutes.
  4. Remove the lobsters and let them rest.
  5. Pick the cooled lobsters. Roughly chop the tails and any large claws.