Summerside Lobster and Fingerling Potato Salad Summerside Lobster and Fingerling Potato Salad

Summerside Lobster and Fingerling Potato Salad

Celebrate the best of summer’s fresh eating with this simple but rich seaside salad that will transport you to a big beach on Prince Edward Island. Buttery Fingerling Creamer potatoes are a natural partner for lobster. The melted butter dressing is pure indulgence.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

Slice the Fingerling Little Potatoes in half, place in a pot, cover with cold water and bring to a boil.

Cook 10 to 15 minutes until soft when pierced with a fork.

Plate each salad individually dividing the ingredients evenly between servings. Start with a base of mixed greens, place cooked lobster pieces in the center, and arrange tomatoes, beans, and pickled onions around the plate.

In a small saucepan melt the butter, stir in chopped herbs and remove from heat.

Whisk in lemon juice and pour dressing evenly over lobster and vegetables.

Finish each plate with a grate of fresh pepper.

Step 1 out of 6

Slice the Fingerling Little Potatoes in half, place in a pot, cover with cold water and bring to a boil.

Step 2 out of 6

Cook 10 to 15 minutes until soft when pierced with a fork.

Step 3 out of 6

Plate each salad individually dividing the ingredients evenly between servings. Start with a base of mixed greens, place cooked lobster pieces in the center, and arrange tomatoes, beans, and pickled onions around the plate.

Step 4 out of 6

In a small saucepan melt the butter, stir in chopped herbs and remove from heat.

Step 5 out of 6

Whisk in lemon juice and pour dressing evenly over lobster and vegetables.

Step 6 out of 6

Finish each plate with a grate of fresh pepper.

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