Summer Lobster Box with Creamy Potato Salad, Green Salad & Corn on the Cob

Summer Lobster Box

with Creamy Potato Salad, Green Salad & Corn on the Cob

60 MIN
$179.95 4 Servings
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    From the Test Kitchen

    Celebrate summer with our first-ever lobster rolls! Our Summer Lobster Box comes complete with seasonally inspired sides, hosting tips, and entertaining extras. Toasted rolls are filled with lightly dressed lobster, garnished with chives, and finished with a squeeze of lemon juice. Creamy potato salad with pickled peppers and capers, buttery corn on the cob, and a fresh romaine and Bibb lettuce salad round out the meal. It’s available all summer long—or while supplies last!
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    • Nutrition
      PER SERVING
    • Calories
      330 Cals (est.)
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    fresh
    ingredients
    Summer Lobster Box with Creamy Potato Salad, Green Salad & Corn on the Cob
    Title
    • 2 oz Pickled Peppadew Peppers
    • 2 Tbsps Capers
    • 4 Scallions
    • ¼ cup Dijonnaise
    • ¼ cup Sour Cream
    • 1¼ lbs Potatoes
    • ½ cup Mayonnaise
    • 2 Tbsps Hot Sauce
    • 2 stalks Celery
    • 2 oz Garlic & Herb Spreadable Butter
    • 4 ears Of Corn
    • 1 Lemon
    • 8 Long Potato Rolls
    • 1 tsp Preserved Lemon Purée
    • 1 oz Salted Butter
    • 1 bunch Chives
    • 24 oz Cooked Lobster Meat
    • 1 head Butter Lettuce
    • ½ lb Grape Tomatoes
    • 3 oz Radishes
    • ⅓ cup Crispy Onions
    • 3 oz Feta Cheese
    • 1 Romaine Lettuce Heart
    • ¼ cup Labneh Cheese
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the potato salad ingredients
    1 Prepare the potato salad ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers and capers; combine in a large bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Make the potato salad
    2 Make the potato salad

    Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of chopped peppers and capers. Season with salt and pepper. Add the dijonnaise, sour cream, and sliced white bottoms of the scallions. Stir to coat. Taste, then season with salt and pepper if desired. Serve the potato salad garnished with the sliced green tops of the scallions.

    Prepare & cook the corn
    3 Prepare & cook the corn

    Remove the spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Halve each cob crosswise. Once boiling, add the halved corn to the pot. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and return to the pot. Add the softened butter and lemon purée; season with salt and pepper. Stir until the butter is melted and the corn is coated. Taste, then season with salt and pepper if desired.

    Prepare the green salad ingredients
    4 Prepare the green salad ingredients

    Wash and dry the fresh produce. Cut off and discard the root ends of both lettuces; roughly chop the leaves. Combine in a large bowl. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the labneh, vinegar, half the spice blend (you will have extra), 1 tablespoon of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine.

    Finish & serve the green salad
    5 Finish & serve the green salad

    To the bowl of chopped lettuces, add the halved tomatoes, sliced radishes, feta (crumbling before adding), and dressing. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions.

    Prepare the lobster roll ingredients
    6 Prepare the lobster roll ingredients

    Wash and dry the fresh produce. Finely chop the celery. Thinly slice the chives. Quarter and deseed the lemon. Drain the lobster in a strainer or colander, then transfer to a cutting board. Roughly chop into bite-sized pieces and place in a large bowl.

    Toast the rolls
    7 Toast the rolls

    In a large pan (nonstick, if you have one), heat the plain butter on medium until melted. Working in batches, add the rolls, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a serving platter.

    Finish & serve the lobster rolls
    8 Finish & serve the lobster rolls

    To the bowl of chopped lobster, add the mayonnaise, hot sauce, and chopped celery. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide the dressed lobster among the toasted rolls. Serve the lobster rolls garnished with the sliced chives. Serve the lemon wedges on the side (topping with as much of the juice as you’d like). Enjoy!

    Tips from Home Chefs

    Prepare the potato salad ingredients
    1 Prepare the potato salad ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers and capers; combine in a large bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    2 Make the potato salad

    Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of chopped peppers and capers. Season with salt and pepper. Add the dijonnaise, sour cream, and sliced white bottoms of the scallions. Stir to coat. Taste, then season with salt and pepper if desired. Serve the potato salad garnished with the sliced green tops of the scallions.

    Make the potato salad
    Prepare & cook the corn
    3 Prepare & cook the corn

    Remove the spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Halve each cob crosswise. Once boiling, add the halved corn to the pot. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and return to the pot. Add the softened butter and lemon purée; season with salt and pepper. Stir until the butter is melted and the corn is coated. Taste, then season with salt and pepper if desired.

    4 Prepare the green salad ingredients

    Wash and dry the fresh produce. Cut off and discard the root ends of both lettuces; roughly chop the leaves. Combine in a large bowl. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the labneh, vinegar, half the spice blend (you will have extra), 1 tablespoon of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine.

    Prepare the green salad ingredients
    Finish & serve the green salad
    5 Finish & serve the green salad

    To the bowl of chopped lettuces, add the halved tomatoes, sliced radishes, feta (crumbling before adding), and dressing. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions.

    6 Prepare the lobster roll ingredients

    Wash and dry the fresh produce. Finely chop the celery. Thinly slice the chives. Quarter and deseed the lemon. Drain the lobster in a strainer or colander, then transfer to a cutting board. Roughly chop into bite-sized pieces and place in a large bowl.

    Prepare the lobster roll ingredients
    Toast the rolls
    7 Toast the rolls

    In a large pan (nonstick, if you have one), heat the plain butter on medium until melted. Working in batches, add the rolls, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a serving platter.

    8 Finish & serve the lobster rolls

    To the bowl of chopped lobster, add the mayonnaise, hot sauce, and chopped celery. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide the dressed lobster among the toasted rolls. Serve the lobster rolls garnished with the sliced chives. Serve the lemon wedges on the side (topping with as much of the juice as you’d like). Enjoy!

    Finish & serve the lobster rolls
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