Lobster Potato Salad

Ingredients

• 1000 g lobster
• 3 l water
• 2 EL salt
• 4 shallots (peeled, quartered)
• 10 peppercorns
• 1 EL caraway seeds
• dill sprigs (from dill)
• 500 g waxy potatoes
• 1 small onion
• 2 pickles
• 100 ml hot vegetable broth (or lobster stock)
• 1 EL white wine vinegar
• 0.5 TL mustard
• Salt
• pepper (ground)
• 0.5 bunch dill (chopped)

Instructions

1. 1.

   Hold the lobster by the back and scrub it thoroughly in cold water, keeping the rubber rings that hold the claws together. Bring the water with salt, shallots, peppercorns, and caraway seeds to a boil.

2. 2.

   To kill the lobster quickly and gently, first immerse its head in the boiling water for 3 seconds, then slide the rest of the body into the pot. Boil again briefly, turn off the heat, and let it sit (do not cook further).

3. 3.

   Let it sit until the shell turns reddish on the outside. Remove the lobster, drain, remove the rubber rings from the claws, use a lobster fork to pull the meat from the claws, slice the tail lengthwise, and carefully extract the flesh. Serve the lobster meat warm or cold with potato salad.

4. 4.

   Peel the potatoes and cook them in salted water for about 25 minutes, then drain and slice. Meanwhile, peel and finely chop the onion. Slice the pickles thinly. Mix these ingredients with the potatoes.

5. 5.

   Whisk together broth, vinegar, and mustard; season with salt and pepper, then fold into the salad. Sprinkle with dill before serving.