Engineered Cooking

1. Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, until just tender.

2. Drain the potatoes in a colander and place a clean kitchen towel over the colander, and allow the potatoes to steam for 5 to 10 minutes.

3. Once the potatoes have steamed cut them in quarters or halves (depending on their size) and place them in a large bowl.

4. In a separate bowl whisk together the vinegar, mustard, garlic, egg yolk, and salt and pepper tot taste. While whisking, slowly pour in the olive oil, making an emulsion. Then stir in the white wine and capers.

5. While the potatoes are still very warm, pour half the vinaigrette over the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette.

6. Add the zest and juice of the lemon and the tarragon to the salad; mix thoroughly making sure everything is evenly distributed. Then add salt and pepper to taste, toss once more. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend.