Lobster and Potato Salad

•  1 1/2 lbs smaller yukon gold potatoes, scrubbed and quartered
• 1 1/2 lb lobster meat, diced into larger chunks
• zest of 1 lemon and the juice
• 3 tbsp fresh chopped tarragon
• 6-8 thin-sliced scallions 
• 1/2 cup diced celery
• 1/2 cup chopped red onion

The Vinaigrette:

• 3 tbsp good white wine or champagne vinegar
• 1/2 tbsp dijon mustard
• 1/2 tsp minced garlic
• 1 extra-large egg yolk (no white, room temperature)
• 2 tsp kosher salt
• 1 tsp fresh cracked pepper
• 1/2 cup EVOO
• 1/4 cup dry white wine
• 3 tbsp capers (drained)

1. Boil the potatoes until fork-tender and drain. 
2. Allow to sit at room temperature
3. While they're boiling, make the vinaigrette by whisking together the vinegar, mustard, garlic, egg yolk, salt, and pepper in a blender; reduce speed to low and slowly pour in the EVOO, finish by stirring in the wine and capers.
4. Place the potatoes in a very large bowl and toss with about half of the dressing
5. Toss in the chopped tarragon and capers
6. Add in the remaining dressing and finish with the lobster, tossing at the end
7. You can serve this warm or cold
8. If need be, you can use artificial crab meat, crab claws or even cubes of cooked salmon.