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Lobster Potato Salad with Truffled Mayonnaise
TOTAL TIME: 30 MINUTES
SERVES: 4
2 cooked lobster tails, halved
400 g washed pink eye potatoes, chopped into 1cm dice
2 spring onions, finely sliced into rounds
¼ cup flat leaf parsley leaves, finely chopped, plus extra for garnish
For the Truffled Mayonnaise:
½ cup mayonnaise
½ cup sour cream
1 tbsp GREAT SOUTHERN TRUFFLE TRUFFLE INFUSED EXTRA VIRGIN OLIVE OIL
½ tsp minced garlic
½ tsp white pepper
1 tbsp lemon juice
To Serve:
Sprinkle of truffle salt
INGREDIENTS
Bring a large saucepan of salted water to the boil over high heat. Add potatoes and cook until just tender. Remove from heat and strain. Set potatoes aside to cool.
Make truffled mayonnaise by whisking all ingredients together in a small bowl.
Remove the flesh from the lobster, reserving the shells for serving. Roughly chop the lobster meat and place in a large mixing bowl with the cooled potatoes, spring onion and parsley. Add the mayonnaise and toss gently to coat.
To serve, arrange lobster shells on a serving platter and generously fill with crayfish potato salad. Sprinkle with truffle salt and parsley leaves.
