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
-
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.
