Jersey Royal Potato & Lobster Salad with Tarragon Dressing

A luxurious salad showcasing the best of Jersey's produce: sweet Jersey Royal potatoes, succulent locally sourced lobster, and a fragrant tarragon dressing finished with Jersey butter.

Prep Time

20 minutes

Total Time

45 minutes

Calories

695 kcal

Difficulty

Medium

Equipment

4 items

Cost

£10.50/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Main Ingredient:

Seafood

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed, small to medium size)

£6.00

2small lobsterLive Lobster(Around 500g each, or equivalent amount of cooked lobster meat)

£30.00

2tablespoonsFresh Tarragon(Chopped)

£1.50

100mlJersey Double Cream(Full fat)

£1.20

2tablespoonsJersey Butter(Unsalted)

£0.40

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

1teaspoonDijon Mustard

£0.10

1smallShallot(Finely minced)

£0.25

100gBaby Spinach(Or other seasonal leaves)

£1.20

6smallRadishes(Thinly sliced)

£0.60

0.5mediumCucumber(Peeled, seeded and diced)

£0.45

To tasteSea Salt(Flaky)

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£42.00

£10.50 per serving

Instructions

1.
**Cook the Potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly. While still warm, halve or quarter the potatoes if they are large.
2.
**Cook the Lobster (or prepare cooked lobster):** Humanely dispatch the lobster. Bring a large pot of salted water to a rolling boil. Plunge the lobster into the boiling water and cook for approximately 8-10 minutes per 500g. Remove the lobster and let it cool slightly. Extract the lobster meat from the tail, claws, and knuckles. Discard the shell. If using pre-cooked lobster meat, simply prepare it for assembly.
3.
**Prepare the Tarragon Dressing:** In a small saucepan, gently heat the Jersey butter until melted. Remove from heat and let cool slightly. In a bowl, whisk together the Jersey double cream, lemon juice, Dijon mustard, minced shallot, chopped tarragon, salt, and pepper. Gradually whisk in the melted Jersey butter until the dressing is emulsified and smooth.
4.
**Assemble the Salad:** In a large bowl, combine the cooked Jersey Royal potatoes, lobster meat, baby spinach, sliced radishes, and diced cucumber. Gently toss with enough tarragon dressing to lightly coat the ingredients. Be careful not to overdress the salad.
5.
**Serve:** Arrange the salad on a serving platter or individual bowls. Season with extra salt and pepper to taste. Garnish with a sprig of fresh tarragon.

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My Notes

Nutrition Information

Nutrition per serving (475g)

695 kcal / 2908 kJ

Carbs

35g

13% of RDA

Fat

48g

69% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a vegetarian option, substitute the lobster with grilled halloumi cheese or roasted seasonal vegetables.

If you don't have fresh tarragon, you can use dried tarragon, but use half the amount.

The salad can be prepared in advance and kept in the refrigerator for up to 2 hours. Add the dressing just before serving to prevent the salad from becoming soggy.

Cooking Equipment

Large pot

Small saucepan

Whisk

Serving platter or bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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