Potato and Lobster Claw Salad

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the lobster claws, cover and bring back to a boil.

3. 3

   Uncover and boil the claws over moderate heat for 6 minutes.

4. 4

   Drain and let cool, then refrigerate until cold.

5. 5

   Crack the claws and remove the meat in one piece.

6. 6

   In a large pot, cover the potatoes with water and bring to a boil.

7. 7

   Add salt and simmer over high heat until tender, about 25 minutes.

8. 8

   Drain the potatoes and let cool, then halve them.

9. 9

   In a medium bowl, combine the mayonnaise, onion, lemon juice and mustard; season with 1 1/2 teaspoons of salt and the pepper.

10. 10

    Fold in the lobster and potatoes and refrigerate until chilled or for up to 3 hours.

11. 11

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.