Method of Preparation:
1. In a large bowl, combine the lobster and potatoes. Toss gently, to keep the potatoes from breaking up.
2. In a small bowl, combine the mayonnaise, sour cream, lemon juice, shallots, parsley, and lovage leaves. Combine well. Add the mayonnaise mixture to the lobster and potato mixture and toss gently until combined. Season with salt and pepper.
3. Line 4 salad plates with the lettuce and mound the salad on top. Sprinkle with chives.
* 2 1/2 pounds live lobsters, cooked and meat removed, or 8 ounces cooked lobster meat, cut into one-half inch chunks
* 1 pound red bliss potatoes, cooked and cut into one-half inch dice
* One-half cup mayonnaise
* One-half cup sour cream
* 1 tablespoon freshly squeezed lemon juice
* 3 tablespoons chopped shallots
* One-half cup chopped fresh flat-leaf parsley
* One-half cup chopped lovage leaves
* Salt and freshly ground black pepper to taste
* Red leaf lettuce for garnish
* Chopped fresh chives for garnish
This article appears in October 2024.