Potato and Lobster Claw Salad

• 1/2 teaspoon freshly ground pepper
• 16 uncooked lobster claws
• 4 pounds medium red potatoes, scrubbed but not peeled
• Salt
• 1 cup mayonnaise
• 1 sweet onion, finely chopped
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 3 tablespoons Dijon mustard

1. Bring a large saucepan of water to a boil.
2. Add the lobster claws, cover and bring back to a boil.
3. Uncover and boil the claws over moderate heat for 6 minutes.
4. Drain and let cool, then refrigerate until cold.
5. Crack the claws and remove the meat in one piece.
6. In a large pot, cover the potatoes with water and bring to a boil.
7. Add salt and simmer over high heat until tender, about 25 minutes.
8. Drain the potatoes and let cool, then halve them.
9. In a medium bowl, combine the mayonnaise, onion, lemon juice and mustard; season with 1 1/2 teaspoons of salt and the pepper.
10. Fold in the lobster and potatoes and refrigerate until chilled or for up to 3 hours.
11. Serve cold.

freshly ground pepper, lobster, red potatoes, salt, mayonnaise, sweet onion, lemon juice, mustard

Taken from www.foodandwine.com/recipes/potato-and-lobster-claw-salad (may not work)