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Creamy Lobster Potato Salad

My dinner plan was to have a lobster feast. The joy of cracking the shells, pulling out the meat, squeezing on fresh lemon juice and munching away makes my mouth water. Plans changed! I did have my lobster feast but, I also craved potato salad and thought of combining both dishes. What a joy it was to eat. The dish was very tasty, comforting and satisfying. It's one I'll definitely be making again.


1 1/2 lbs lobster meat (2lbs raw lobster steam for 11-12 minutes then remove meat), 750g charlotte potatoes, 150ml pot sour cream, 1/2 cup full fat mayonnaise, 1/2 tsp dijon mustard, 2 tbs white wine vinegar, 1 tsp caster sugar, 1 onion finely diced, 1 boiled egg finely chopped, 1 garlic clove finely diced, 1 spring onion thinly sliced, 6 sprigs of chives snipped, 1/4 tsp ground pimento berries, 1/4 tsp turmeric, 1/4 ground black peppercorn, 1 tsp sea salt, 1/2 tsp Fehmalee's Kitchen flavour enhancer, 1tbs extra virgin olive oil


Heat a pan of salted water and bring to the boil, add potatoes and boil for 15-20 minutes or until tender. Drain and place in a large bowl to cool. In a separate bowl add mayonnaise, sour cream, mustard, vinegar, eggs, spring onions, garlic, onions, chives, pimento, black pepper, salt, turmeric and sugar stir to evenly combine. Once the potatoes have cooled, cut them in half or into quarters add olive oil and Fehmalee's Kitchen flavour enhancer then toss to coat. Add chopped lobster meat and mayo dressing to potatoes and fold to combine. Then serve.


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