DILLED LOBSTER, AVOCADO AND POTATO SALAD WITH HORSERADISH DRESSING

The first time I made this salad, I had serious doubts that the sweetness of lobster would go well with the bite of horseradish. Further, the recipe obviously took some time and as always with lobster, would be expensive to prepare. I didn't want a failure. Nonetheless, trusting Gourmet to be right about such things (as in my experience, they always have been; it's a shame they are no more), I decided to plow ahead. I'm so glad I did. My guests loved this combination and one of them asked me for the recipe. She later reported that she found it so good that she and her husband enjoyed it for two meals, and a week later, she served it to their own, honored guests. No better endorsement than that. She said she had used frozen lobster tails and I'm sure that works just fine, but if you have the time and energy (and the big bucks!) start with live lobsters. It will make a difference.

 

DILLED LOBSTEER, AVOCADO AND POTATO SALAD WITH HORSERADISH DRESSING

serves 6-8 as a main course

 

 

2 lb small white boiling potatoes (about 2" round, like golf balls)

1 medium onion

1 firm/ripe California avocado

1 bunch fresh dill

3 C cooked lobster meat (about 1 lb, from at least 2, 1 1/2 lb-2 lb lobsters)

3/4 C mayonnaise (homemade is best but Hellman's light will do)

1/2 C sour cream

2 T bottled horseradish, drained (or to taste; don't be afraid, use both T)

1 T red wine vinegar

1 bunch watercress

 

 

1. In a 5 quart kettle, cover potatoes (unpeeled) with salted cold water by 2 inches and simmer until just tender, 15-20 minutes (be careful not to overcook them or they'll become mushy in the salad; just pierce them with a fork and if it goes in easily, they're done). Drain potatoes in a colander and, while still warm, cut them into quarters. Transfer potatoes to a large bowl and cool.

 

2. Finely chop onion. Halve, pit and peel avocado and cut into 1/2" pieces. Chop enough dill leaves to measure 1/2 cup. cut lobster into 1/2 inch pieces and add to potatoes with onion, avocado and dill.

 

3. In a small bowl, whisk together mayonnaise, sour cream, horseradish, vinegar and salt and pepper to taste, and pour over salad. Gently toss salad until combined well and season with more salt and pepper if needed. Chill salad, covered, at least 1 hour and up to 1 day.

 

 

4. Just before serving, discard coarse stems from watercress. Line a large platter with watercress and mound salad in center. Serve salad chilled or at room temperature.