"They're tied with strings to prevent them from curling in the heat (straight lobster tails make for a far more eye-pleasing dish). The lobsters are simmered in a flavorful broth of bay leaves, lemon, lime, fennel, star anise, and coriander. The potatoes, meanwhile, get a quick 10-minute boil - until they're nice and tender, upon which they're sliced crosswise into chunky discs."
"Season the potatoes and lobsters (sliced into thick medallions) with salt and pepper, a drizzle of olive oil, and a final crisping in a hot pan - and that's just about all you need for the basic version of this recipe! Arrange the crispy potato discs on the plate with your choice of tossed salad greens, then place the lobster meat on top of this starchy platform. Add a dollop of mayonnaise, and, as the pièce de résistance, a spoonful of caviar for a second-to-none potato salad."
An elevated potato salad combines lobster tails, crisped potato discs, truffle mayonnaise, and caviar for a luxurious presentation. Lobster tails are tied to prevent curling, then simmered in a broth flavored with bay leaves, lemon, lime, fennel, star anise, and coriander. Potatoes are boiled for about ten minutes until tender, sliced into chunky crosswise discs, seasoned, lightly oiled, and crisped in a hot pan. Arrange the potato discs on tossed salad greens, top with thick medallions of lobster, add a dollop of truffle mayonnaise or aioli, and finish with a spoonful of caviar.
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