LOBSTER POTATO SALAD

Serves: 6-8

Dressing:

■ 1 can (2 oz/50 g) anchovies, drained

■ 1/2 cup (125 ml) extra-virgin olive oil

■ 1 tbsp (15 ml) Dijon mustard

■ 1 tsp (5 ml) hot sauce

■ 2 lemons, zest (grated peel) and juice

■ 1 head garlic (10 to 12 cloves), sliced

1. Using a blender or food processor, combine anchovies, oil, mustard, hot sauce, lemon zest and juice, and garlic. Purée until smooth and set aside. (Dressing may be made several hours in advance and refrigerated, covered, until ready to use. Bring to room temperature before adding.)

Salad:

■ 3 lbs (1.5 kg) russet or Yukon Gold potatoes

■ Meat of 2 or 3 lobsters, cooked, chopped (about 3 lbs/1.5 kg)

■ 2 carrots, peeled, shredded

■ 2 stalks celery, finely chopped

■ 2 cups (500 ml) leaves of fresh flat-leaf parsley

■ 1 cup (250 ml) leaves of fresh dill

1. Cook potatoes in a large pot of boiling water until tender, about 10 minutes. Peel, if desired, and cut in bite-size chunks. Cool.

2. In a large bowl, combine cooled potatoes with lobster meat, carrots, celery, parsley and dill.

3. Add dressing and toss thoroughly to combine well.