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
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Accompaniment (optional):
hot dog buns (preferably top-split), buttered and grilled or toasted if desired
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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.
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Return water to a boil and cook remaining 2 lobsters in same manner.
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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.
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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.
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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.
- Keywords
- melissa roberts,
- seafood,
- salad,
- herbs,
- lobster