1 kgkipfler potatoes, scrubbed 100 gmbaby green beans, trimmed100 gmbaby butter beans, trimmed100 gmsugarsnap peas, trimmed2cooked lobsters (about 700gm each), peeled, cleaned and cut into 1.5cm-thick slicesVodka mayonnaise1clove of garlic, coarsely chopped2egg yolks2 tspDijon mustard1¼ cups sunflower oil2 tspvodka, or to taste
For vodka mayonnaise, place garlic on a chopping board, sprinkle with a large pinch of sea salt and, using the flat side of a large knife, crush garlic and salt together until a smooth paste forms. Place egg yolks, garlic paste and mustard in a bowl and stir to combine. Whisking continuously, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Add vodka and whisk until incorporated, then season to taste with sea salt, cover closely with plastic wrap and refrigerate until needed. Makes about 1¼ cups.
Cook potatoes in boiling salted water until tender, then drain, cool slightly, cut each lengthways into thirds and set aside.
Blanch green beans, butter beans and sugar snap peas separately in boiling salted water for 2 minutes or until just tender, then drain, refresh in iced water and drain again.
Place potatoes, beans, sugar snap peas and lobster in a large bowl, then add 1/3 cup vodka mayonnaise, thinned with 1 tbsp warm water, if necessary. Season to taste and stir gently to combine. Divide salad among bowls and serve immediately, with remaining vodka mayonnaise passed separately.