Saffron Lobster Salad on Grilled Fingerlings
You can never have too many main course recipes, so give Saffron Lobster Salad on Grilled Fingerlings a try. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 709 calories, 19g of protein, and 36g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of canolan oil, red wine vinegar, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 47 minutes. If you like this recipe, you might also like recipes such as Almond Pistachio Cookied With Saffron Icing, Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron, and French Style Almond Saffron Cake.
Instructions
Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
In a medium bowl, combine the lobster, celery, onion, and chives, and stir together.
Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
Preheat the grill to medium-high.
Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes.
Remove potatoes from the grill and place a small dollop of lobster salad on each potato.