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Lobster Russian salad with vodka mayonnaise

You'll need

1 kg kipfler potatoes, scrubbed 100 gm baby green beans, trimmed 100 gm baby butter beans, trimmed 100 gm sugarsnap peas, trimmed 2 cooked lobsters (about 700gm each), peeled, cleaned and cut into 1.5cm-thick slices   Vodka mayonnaise 1 clove of garlic, coarsely chopped 2 egg yolks 2 tsp Dijon mustard 1¼ cups sunflower oil 2 tsp vodka, or to taste


  • 01
  • 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.
  • 02
  • Cook potatoes in boiling salted water until tender, then drain, cool slightly, cut each lengthways into thirds and set aside.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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