1 pound large, white potatoes (not Yukon Gold)
2 cups all-purpose flour, sifted, plus more for dusting
Zest of 2 lemons
Four 1 1/4-pound Maine lobsters
Salt
3 cups assorted summer vegetables, cut into julienne or small bite-size pieces
2 cups greens, such as arugula, spinach, mesclun
8 ounces unsalted butter, cut into small cubes
Salt and freshly ground pepper
Salt and freshly ground pepper
1/4 cup your favorite vinaigrette, preferably red wine vinaigrette
Instead of cooking lobster, pre-cooked crabmeat or shrimp may be used. If substituting uncooked shrimp for lobster, cook the shrimp in a well-seasoned boil of salted water, peppercorns, lemon and bay leaf.
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