On the side: lobster and potato salad
For me, summer is about those rare times at a beachside cottage where cooking becomes an outdoor event, whether it’s grilling on the barbecue or a good old fashioned lobster boil.
I am already dreaming of spreading out some newsprint over a picnic table and setting out the freshly cooked lobster with some bowls of potato salad.
It’s not always elegant, but then again when eating lobster by the water, are you really concerned with daintiness?
A CLASSIC LOBSTER BOIL
15 litres water, salted
2 heads garlic
2 lemons, sliced
4 1-1/4 pound live lobster
4 ears corn, husks removed, halved 2 lbs mussels, placed in cheesecloth, tied
2 lemons, cut into wedges
Directions: Place water, seasoning, garlic and lemon slices in a very large stock pot. Add the lobsters head-first to the pot. Remove the elastic bands from their claws just before adding to the pot.
Cover and cook for 8 to 10 minutes. The lobster should be bright red. Add corn and lower mussels in cheesecloth into the pot and cook for another 4 to 5 minutes. Remove the lobster, corn and mussels. Serve on a large platter, or scatter over newsprint. Add wedges of lemon and serve with crusty bread, drawn butter and cold beer and rosé wine.
GERMAN-INSPIRED POTATO SALAD
6 Servings
2 lb new potatoes, halve 4 slices smoked bacon 1 small onion, diced 2 tbsp white vinegar 2 tbsp sugar
1 cloves garlic, minced 1 tbsp grainy mustard
1/4 cup tarragon, minced
Directions: Place potatoes in large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender.
While the potatoes are boiling, cook smoked bacon until crispy. Remove bacon with slotted spoon and transfer the bacon to a plate covered in paper towel to remove any excess grease. Dice the bacon. Reduce heat to medium-low and add the diced onion.
Cooked until the onion is soft and slightly caramelized. Add white vinegar, white sugar and garlic. Bring back to a boil and reduce by half.
Add the cooked potatoes, reserved bacon and 1/4 cup chopped fresh tarragon. Toss to combine.
Season with salt and pepper to taste. Serve warm.
AMERICAN-INSPIRED POTATO SALAD
6 Servings
2 lbs fingerling potatoes, scrubbed, halved
2/3 cup mayonnaise
1/2 tbsp grainy mustard
1 lemon, zest, juice
2 stalks celery, chopped
1/2 red onion, finely diced 3 gherkin pickles, diced
3 boiled eggs, chopped
Salt & pepper, to taste
1/4 cup parsley, chopped
Method: Place potatoes in large pot of salted water. Bring to a boil and cook for 10 to 12 minutes or until tender. Let cool. Combine mayonnaise, mustard, lemon zest and lemon juice to make a dressing. Place potatoes, celery, red onion, pickles and egg in a bowl. Add dressing and toss. Season with salt and pepper. Garnish with chopped parsley.
Swedish-inspired potato salad 6 Servings
1/4 cup grainy mustard
2 tbsp prepared horseradish 2 tbsp white vinegar
1/4 cup + 2 tbsp dill, chopped 1 1/2 tsp mustard powder
1 tbsp vegetable oil
1 tbsp sugar
2 lbs new red potatoes, scrubbed, quartered
2 tbsp capers
Salt & pepper, to taste
Sour cream
Directions: by making a mustard sauce. Combine mustard, horseradish, white vinegar, 2 tablespoons dill, mustard powder, oil and sugar. Stir to combine. Meanwhile, place potatoes in large pot of salted water. Bring to a boil and cook for 10 minutes or until tender. Transfer to a bowl and while still warm add the mustard sauce, capers and fresh dill. Season with salt and pepper. Serve with a bowl of sour cream on the side.
Italian-inspired potato salad 6 Servings
2 lbs new potatoes, scrubbed, halved
1/3 cup extra virgin olive oil
2 tsp sea salt
1/2 cup pancetta, cubed
1 lemon, zest, juice
1/4 cup fresh rosemary, finely chopped
Cracked pepper, to taste
Method: Toss potatoes with olive oil and sea salt. Place on a foil lined baking sheet, lightly greased with olive oil. Roast in oven preheated to 400 °F for approximately 40 minutes, or until potatoes are cooked through and slightly crispy. Meanwhile, sauté pancetta until crispy on all sides. When potatoes are finished, transfer to a bowl. Add pancetta, remaining olive oil, lemon zest, lemon juice and rosemary; toss. Season with pepper.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and past-president of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.