TARRAGON LOBSTER SALAD
From Gourmet magazine, July, 2001 by Melissa Roberts-Matar. "This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll. The lobsters may be cooked and shelled 1 day ahead and chilled, covered. The salad can also be made a day ahead of serving. Keep covered and chilled.
Provided by Oolala
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
- Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
- Return water to a boil and repeat with the next 2 lobsters.
- While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
- When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
- Cut meat into 1/2 inch pieces.
- Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
- Add lobster meat to the mayo blend and toss gently to coat.
- If serving on hot dog buns, butter and grill or toast the buns if desired.
- Enjoy this simple and delicious rite of summer!
Nutrition Facts : Calories 703.1, Fat 12.8, SaturatedFat 2.2, Cholesterol 652, Sodium 2447.8, Carbohydrate 11.2, Fiber 0.3, Sugar 1.5, Protein 128.9
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Fatima Farooq
[email protected]This salad is amazing! I've made it several times and it's always a hit. The lobster is always cooked perfectly and the dressing is so flavorful. I highly recommend this recipe.
Shahirou Salim
[email protected]I'm not sure what went wrong, but my salad turned out terrible. The lobster was rubbery and the dressing was too salty. I would not recommend this recipe.
Araz Zaxoy
[email protected]This salad was a disappointment. The lobster was tough and the dressing was bland. I would not recommend this recipe.
Chris Boyd
[email protected]The salad was good, but the lobster was a bit overcooked. I would recommend cooking the lobster for a shorter amount of time.
Sonja Benally
[email protected]This salad was a bit too tarragon-y for my taste. I would recommend using less tarragon or omitting it altogether.
Covid Lopez
[email protected]I loved this salad! The lobster was perfectly cooked and the dressing was light and flavorful. I would definitely recommend this recipe.
sthembiso henry
[email protected]This salad was easy to make and turned out great! I used canned lobster and it still tasted delicious. The dressing was also very good. I would definitely make this again.
M.Yousaf khan
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of tarragon. But I'm so glad I did! The tarragon flavor was subtle and really complemented the lobster. This salad is now one of my favorites.
Dimpho Hlahane
[email protected]This salad was delicious! I made it for a potluck and it was a huge hit. The lobster was tender and flavorful, and the dressing was light and tangy. I will definitely be making this again.
steven chu
[email protected]I followed the recipe exactly and the salad turned out great! The tarragon really shines through and gives the salad a unique flavor. I would highly recommend this recipe to anyone who loves lobster.
kt khalad
[email protected]This tarragon lobster salad was a hit at my dinner party! The flavors were perfectly balanced and the lobster was cooked to perfection. I will definitely be making this again.