Skip to main content
Epicurious
Bon Appétit

Lobster with Roasted Garlic-Potato Salad and Coleslaw

3.0

(5)

A great dish from Dalvay By The Sea.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Preparation

  1. Step 1

    Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.

    Step 2

    Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.

    Step 3

    Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)

    Step 4

    Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

TagsSaladGarlicRoot VegetableVegetableLemonCitrusFruitRed Skin PotatoPotatoScallionOnionGreen CabbageCabbageLeafy GreensCarrotLobsterShellfishSeafoodMainLunchDinnerGluten FreeNut FreeSteamSimmerBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.