Warm and Spicy Chile, Honey and Lime Lobster Potato Salad
Cuisine: Asian inspired
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Dressing adapted from Jean-Georges Vongerichten
  • 2 lbs red bliss or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 lobster tail, cooked, shelled and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1 large shallot, diced
  • kosher salt
  • 1 red bell pepper
  • 1 fresh long red hot chile (I used a thai bird)
  • 1 teaspoon Asian fish sauce (taste after 1 and decide from there)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon Asian chile sauce, such as sriracha or sambal oelek
  • 1 teaspoon Asian sesame oil
  • ½ cup chopped unsalted roasted peanuts, toasted
  • 2 tablespoons thinly sliced mint leaves (optional)
  • 2 tablespoons thinly sliced cilantro leaves
  • extra lime wedges for serving
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread cooked potatoes on a baking sheet to cool. Cut the lobster tail into 1-inch chunks and refrigerate until ready to use.
  2. In a small skillet, heat the olive oil. Add the garlic, shallots and ½ teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 5 minutes. Transfer to a medium bowl.
  3. Roast the red pepper and Thai chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate, cover tightly with plastic wrap, and let cool, or throw them in a ziplock bag and shut to steam. Both methods work well so the peels steam off. When cool, peel the bell pepper and chile and discard the stems and seeds; cut into ¼-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, sriracha or sambal oelek, and sesame oil. Heat up the dressing so it’s very warm, but not quite hot. Season the dressing with salt.
  4. Pour the warm dressing over the cooled potatoes (it’s important that one is hot and one cold, so the potatoes absorb most of the dressing) and lobster chunks. For more flavor, if desired; let sit at room temperature for about 30 minutes so the potatoes can absorb the dressing, tossing occasionally, or just serve right away. Top with chopped, toasted peanuts, mint (if using), cilantro, and serve warm.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2011/06/14/you-say-potato-salad-i-say-potahto-salad/