New England Hot Potato Salad

The First
1 pound red baby potatoes, blanched, chilled, and cut in half
kosher salt, to taste
fresh cracked black pepper, to taste
1 teaspoon fresh dill, chopped
2 tablespoons canola oil
2 ½-inch thick slices red onion, do not separate the rings
1/2 cup sour cream
1 tablespoon fresh parsley, chopped
2 tablespoons dill pickle relish
3 teaspoons butter, melted
1 clove garlic, crushed
½ teaspoon fresh Italian parsley, chopped
juice of 1 lemon
½ teaspoon lemon zest
2 Maine lobsters, cooked, split, and cleaned

Place the canola oil in a bowl together with the salt, pepper, and dill. Add the potatoes and toss
well. Grill the potatoes until hot. Next, grill the onion slices for 3 minutes on each side, remove, and
chop into ¼-inch pieces. Spoon the potatoes and onion into a serving dish, add the sour cream,
parsley, and relish and toss together.

In a small mixing bowl, blend together the butter, garlic, Italian parsley, lemon juice, and lemon zest
and set aside.

Place the lobsters on the grill with the skin side up and cook for 2 minutes. Turn the lobsters and
baste the lobster tail with the lemon-butter mixture, cooking for 2 minutes.

Serve the potato salad with the lobster, using the remaining lemon-butter for dipping.

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