- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 597, Total Fat 34g, Saturated Fat 4g, Carbohydrates 49g, Dietary Fiber 6g, Sugars 6g, Protein 25g, Cholesterol 144mg, Sodium 1035mg
- Total Time: 40 minutes
- Preparation: 20 minutes
- Cooking: 20 minutes
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon whole-grain mustard
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- Salt and freshly cracked black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro leaves
- 15 fingerling potatoes, parboiled in salted water and drained
- Canola oil
- 2 lobster tails (8 ounces each), parboiled, grilled, and coarsely chopped
- 1 bunch of watercress, roughly chopped
Whip up this irresistible Lobster and Fingerling Potato Salad that's sure to impress! Start by crafting a zesty dressing: In a large bowl, blend Dijon and whole-grain mustards, honey, white wine vinegar, salt, and pepper. Whisk vigorously, then drizzle in olive oil while whisking to create a silky emulsion. Fold in fresh cilantro and let it mingle at room temperature.
Fire up your grill to medium heat. Toss parboiled fingerling potatoes with canola oil, salt, and pepper. Grill 2 minutes per side until golden and tenderpure bliss!
Coat the warm potatoes in your vibrant dressing. Gently fold in grilled, chopped lobster tails and chopped watercress. Taste, tweak seasoning, and serve immediately on a platter. Your guests will rave about this fresh, gourmet delighteasy enough for weeknights, fancy enough for parties!
