1. Cook potatoes in a lightly greased skillet, according to package directions, until tender. Cool slightly and add to a salad bowl. 2. Cut fennel bulb in half, then dice. Discard stalks and chop 2 tablespoons of feathery tops. Fold into potatoes, add lobster and combine. 3. Heat vinaigrette in a small saucepan to a high simmer. Remove from heat. Add fennel tops. Pour half the vinaigrette over potato salad. Toss gently until coated. Arrange eggs over top. Drizzle with remaining vinaigrette. Serve warm. ---------------------------------------------------------------------------
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Ingredients
