2000s Recipes + Menus

Tarragon Lobster Salad

Serves4 to 6
  • Active time:1 hr
  • Start to finish:2 hr
July 2001
This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.
  • 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
  • Accompaniment (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, 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 (or save for another use). Cut meat into 1/2-inch pieces.
  • Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
Cooks’ notes:
  • Lobsters may be cooked and shelled 1 day ahead and chilled, covered.
  • Lobster salad may be made 1 day ahead and chilled, covered.
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