Smoky Lobster Salad With Potatoes

Preparation

1. Step 1

   Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)

2. Step 2

   Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.

3. Step 3

   When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don’t worry if a few charred specks remain— do not rinse. Cut peppers into ½-inch-wide strips.

4. Step 4

   Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into ½-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook’s treat.

5. Step 5

   To make the salad, slice the potatoes into ¼-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.

6. Step 6

   Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.