Ingredients
Equipment
Method
- Wash the potatoes well and cook them with the skin on, along with the carrot, until tender when pierced. Let them cool completely.
- Boil the eggs for 12 minutes, then cool, peel, and set aside.
- In a skillet, heat a drizzle of extra virgin olive oil. Add the sliced garlic and cook until lightly golden.
- Add the peeled lobster and a pinch of salt. Cook until the lobster changes color, turning once. Transfer to a plate and let cool.
- Chop the potatoes, carrot, boiled eggs, and pickles. Place everything in a large bowl.
- Add the drained tuna and half of the lobster, chopped into pieces. Stir in mayonnaise to taste and mix gently until everything is coated.
- Spread the salad in a serving dish. Top with the remaining lobster and sprinkle with fresh parsley. Serve chilled.
Notes
Cook the potatoes with their skins on so they hold their shape and absorb less water.
Let the potatoes, carrot, eggs, and lobster cool completely before mixing to prevent the mayonnaise dressing from becoming watery.
Reserve half of the cooked lobster for the top of the salad for a more attractive presentation.
Chill the salad for a couple of hours before serving so the flavors can blend.
Cooked shrimp may be substituted for the lobster.
Store leftovers covered in the refrigerator for up to 2 days.
Add the parsley garnish just before serving for the freshest appearance.