Lobster with Dill Potato Salad
- For the lobster
- 1 lobster (28-32 oz)
- 12 cups water
- 2 tablespoons salt
- 4 shallots (peeled, quartered)
- 10 peppercorns
- 1 tablespoon Caraway
- Flowers (dill)
For the lobster: Hold lobster at the back and brush thoroughly in cold water. Leave the rubber rings around the front claws, do not remove until after cooking. In a large pot, bring water with salt, shallots, pepper and cumin to a boil.
Place the lobster head first into the boiling water. Slide the body into the boiling water after about 3 seconds. Bring water to a boil again, reduce heat and leave until done (do not boil).
The lobster is cooked when the outside shell turns red. Remove the lobster, drain, remove rubber rings from the claws. Pull the meat from the claws with a fork, cut tail in half lengthwise and detach the meat gently. Serve the lobster meat with hot or cold potato salad.
For the potato salad: Peel potatoes and cook in salted boiling water for about 25 minutes, then drain and cut into slices. In the meantime, peel and finely chop onion. Cut gherkin into thin slices. Mix these ingredients with the potatoes.
Combine broth, vinegar and mustard, season with salt and pepper and mix with the salad. Serve sprinkled with dill.