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Potato salad recipe with Green Goddess Labneh and Lobster

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While the lobster tails cool, make the sauce: In a small blender, combine the remaining 1 tablespoon lemon juice, the labneh, basil, tarragon, olive oil, chiles, 1 teaspoon salt and the water. Purée until smooth and creamy like heavy cream. If the dressing is too thick, add an additional 1 to 2 tablespoons water. Taste and adjust seasonings.




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