Jersey Royal Potato and Lobster Salad with Tarragon Vinaigrette

A refreshing and elegant salad showcasing the delicate flavors of Jersey Royal potatoes and fresh lobster, enhanced with a vibrant tarragon vinaigrette.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£10.32/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Salad

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal potatoes(Small to medium size, scrubbed clean)

£4.00

1kgLive lobster(Freshly caught, ideally from Jersey waters)

£28.00

2tablespoonsJersey butter(Unsalted)

£0.50

200gAsparagus spears(Fresh, seasonal Jersey asparagus, trimmed)

£3.00

150gBroad beans(Fresh, shelled)

£2.00

6unitsRadishes(Thinly sliced, preferably locally grown)

£0.75

3unitsSpring onions(Finely sliced, white and green parts)

£0.60

2tablespoonsFresh tarragon(Chopped, plus extra sprigs for garnish)

£1.20

4tablespoonsExtra virgin olive oil(Good quality)

£0.80

2tablespoonsWhite wine vinegar(Adds a bright acidity)

£0.15

1tablespoonJersey milk(For emulsification.)

£0.05

1teaspoonDijon mustard(Emulsifies the vinaigrette)

£0.05

2tablespoonsMayonnaise(Optional, for added richness (check label for gluten-free))

£0.10

To tasteSea salt

£0.05

To tasteFreshly ground black pepper

£0.05

Total Cost

£41.30

£10.32 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside to cool slightly.
2.
While the potatoes are cooking, prepare the lobster. Bring a large pot of salted water to a rolling boil. Plunge the lobster headfirst into the boiling water. Cook for approximately 12-15 minutes, or until the shell turns bright red and the tail meat is firm to the touch. Remove the lobster from the pot and allow to cool slightly.
3.
Once the lobster is cool enough to handle, twist off the tail and claws. Crack the claws and carefully remove the meat. Cut the tail in half lengthwise and remove the meat. Discard the shell and remove the intestinal tract.
4.
In a small saucepan, melt the Jersey butter over medium heat. Add the asparagus and broad beans and cook for 3-5 minutes, or until tender-crisp. Season with salt and pepper. Remove from heat and set aside to cool slightly.
5.
To make the tarragon vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, Jersey milk, and chopped tarragon in a small bowl. Season to taste with salt and pepper. If desired, whisk in mayonnaise.
6.
Once the potatoes have cooled slightly, halve or quarter them depending on their size.
7.
In a large bowl, combine the potatoes, lobster meat, asparagus, broad beans, radishes, and spring onions.
8.
Pour the tarragon vinaigrette over the salad and gently toss to coat. Be careful not to overmix as the potatoes can be delicate.
9.
Serve the salad immediately in a salad bowl, garnished with fresh tarragon sprigs.

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My Notes

Nutrition Information

Nutrition per serving (475g)

650 kcal / 2720 kJ

Carbs

33g

13% of RDA

Fat

42g

60% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For the most tender lobster, cook it as soon as possible after purchasing.

If fresh lobster is unavailable, cooked lobster meat can be used, but the flavor will not be quite as vibrant.

Do not overcook the Jersey Royal potatoes, as they can become mushy.

The tarragon vinaigrette can be made ahead of time and stored in the refrigerator for up to 2 days.

Add other seasonal Jersey produce to the salad, such as cherry tomatoes or baby spinach.

Cooking Equipment

Large pot

Small saucepan

Whisk

Large bowl

Salad bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For the most tender lobster, cook it as soon as possible after purchasing.

If fresh lobster is unavailable, cooked lobster meat can be used, but the flavor will not be quite as vibrant.

Do not overcook the Jersey Royal potatoes, as they can become mushy.

The tarragon vinaigrette can be made ahead of time and stored in the refrigerator for up to 2 days.

Add other seasonal Jersey produce to the salad, such as cherry tomatoes or baby spinach.

Jersey Royal Potato and Lobster Salad with Tarragon Vinaigrette

Ingredients

Instructions