Saffron Lobster Salad

Name: Saffron Lobster Salad
Total time: 45 min
Yield: Four servings
Ingredients: 2 cups dry white wine; 1 clove garlic; 2 1 1/2-to-2-pound lobsters; 1/4 teaspoon saffron threads; 2 cups red bliss potatoes; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1/2 cup coarsely chopped fresh basil leaves

By Molly O'Neill

Updated March 10, 2023

Total Time: 45 minutes, plus refrigeration
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Party Flavors

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Ingredients

Yield:Four servings

2cups dry white wine
1clove garlic
21½-to-2-pound lobsters
¼teaspoon saffron threads
2cups red bliss potatoes
1tablespoon fresh lemon juice
1tablespoon olive oil
½teaspoon salt
1teaspoon freshly ground pepper
½cup coarsely chopped fresh basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat. Add the lobsters, cover and steam for 12 minutes. Take the lobsters out of the pot. Set aside to cool. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces. Refrigerate.
Step 2
Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan. Bring to a boil. Lower the heat and simmer until it reduces to ¼ cup, about 3 to 5 minutes. Add the saffron and set aside to cool.
Step 3
Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes. Drain and rinse under cold running water until cool. Cut the potatoes in half. Set aside.
Step 4
Pour the cooled lobster sauce into a large salad bowl. Whisk in the lemon juice and olive oil. Season with salt and pepper. Add the potatoes, lobster and basil. Toss gently. Refrigerate for up to 4 hours before serving.