Sunday, March 17, 2013
Lobster Potato Salad with Bacon and Asian Chile-Lime Dressing
Looking for a decadent side dish to take to a party or to “wow” the family? My “Lobster Potato Salad with Bacon and Asian Chile-Lime Dressing” will blow away regular side dishes at any gathering. Succulent lobster chunks and crispy bacon are brought together with an Asian twist. Fire-roasted chiles, lime, mint, cilantro and toasted peanuts hit all the right textural notes. Asian chile sauce (Sambal Oelek) provides the heat. It is made of crushed chilies with no other additives such as garlic or spices. Enjoy!
1 lobster tail, cooked, shelled and cut into 1-inch pieces
3 slices thick-cut bacon, fried crisp and broken into pieces
2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 large shallot, diced
1 red bell pepper, charred, peeled, seeded and diced
2 tablespoons Asian fish sauce (I use “Three Crabs” brand)
2 tablespoons fresh lime juice, plus lime wedges, for serving
1 Tbs sugar
1/2 cup mayonnaise (Duke’s or Hellman’s)
1 teaspoon Asian chile sauce (Sriracha or Sambal Oelek)
1 teaspoon toasted sesame oil
1 tsp red pepper flakes (optional)
1/4 cup chopped unsalted roasted peanuts, toasted
2 tablespoons thinly sliced mint leaves
2 tablespoons thinly sliced cilantro leaves
fresh ground black pepper
Cut the bacon into 1” strips and fry until crisp.
Drain the bacon on a paper towel and when cool, chop into bits.
Peel and cut the potatoes into ¾” dice. Bring a large pot of salted water to a boil, add the potatoes and cook over high heat until tender (about 12 minutes.) Test for doneness by poking a piece of potato with a toothpick. The toothpick should pass through the potato without resistance at the center.
Drain and gently shake out any excess water.
Let the potatoes cool on a parchment covered baking sheet.
Cut up the cooked lobster meat.
Refrigerate until ready to use.
Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over.
Place the charred peppers in a Ziploc bag and let cool.
Under running water, remove the charred skin.
Cut open the pepper and discard the stems and seeds.
Cut the pepper into a 1/4-inch dice and reserve.
In a small skillet, heat the olive oil and saute the garlic and shallots. Cook about 5 minutes over low heat until the garlic and shallots are golden. Remove from the heat.
Add the fish sauce, lime juice, honey, Asian chile sauce, sesame oil and the sugar to the pan and mix thoroughly.
Heat the finished dressing so it’s very warm (not hot) and pour the warm dressing over the cooled potatoes and lobster chunks (one must be hot and the other cold, so the potatoes absorb the dressing).
Let the bowl sit at room temperature for about 10 minutes, tossing occasionally so the potatoes can absorb the dressing.
When cool, add the mayonnaise and toss gently to coat the potatoes and lobster chunks.
Add the sliced mint and cilantro, folding them in gently to incorporate.
Chop the peanuts and add them to the bowl. Salt and pepper to taste.
Chill, serve and enjoy!!!!