Lobster and potato salad with dried fruit and nut vinaigrette

60 min
Type of dish: Finger foods
Temperature: Cold

For the lobster:

  • If the lobster is dead, boil it in abundant salted water for about 15 minutes per kg of weight and then cool with cold water and ice.
  • If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
  • It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
  • Boil the lobster keeping the tail rigid.
  • Once cold remove the shell from the tail carefully, the pincer meat has to come out in one piece.
  • Remove the meat from the head and set aside to garnish the sauce.
  • If it has coral, set it aside for a sauce.
  • Reserve the legs and the shell of the head to decorate.
  • Fillet the tail.

For the potatoes:

  • Boil the potatoes, let them cool and peel.
  • Cut them into 1 x 1 cm cubes.
  • For the vegetable chips: leek and carrot cut into julienne.

For the bouquetiere of fresh vegetables 

For the dried fruit vinaigrette   


  • Make a small pile in the center of the plate with the diced potatoes and the bouquetiere.
  • Dress with the vinaigrette.
  • Place the lobster slices and the whole pincers and dress with the vinaigrette.
  • Decorate with fried vegetables and lobster legs.


Nutritional information (1 portion)
Fiber 3.38 g
Saturates 3.37 g
Monounsaturated fatty acids 18.69 g
Polyunsaturated fatty acids 5.62 g
Cholesterol 51.4 mg
Calcium 67.92 mg
Iron 1.8 mg
Zinc 1.51 mg
Vitamin A 294.82 ug
Vitamin C 19.47 g
Folic acid 46.55 ug
Salt (Sodium) 251.75 mg
Sugars 3.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.