Tuesday, August 19, 2008

Tarragon Lobster Salad

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. No wonder it does so well with lobster! Try this fantastic Lobster Tarragon Salad recipe when you have the chance! It's easy enough to prepare for lunch and fancy enough to bring as a hostess gift!

  • 4 (1 1/2-lb) live lobsters
  • 1/4 cup finely chopped shallot
  • (1 large) 3 tablespoons fresh lemon juice
  • 1/3 cup mayonnaise
  • 2 tablespoons finely chopped fresh tarragon
  • (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, and then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells. Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

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