Lobster Salad with Tarragon Vinaigrette

Ingredients

• 4 quarts water
• 2 tablespoons salt
• 2 (1 1/2- to 1 3/4-pound) live lobsters
• 2 shallots, minced
• 1 1/2 teaspoons chopped fresh tarragon
• 1 1/2 teaspoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1 pound Bibb lettuce
• Garnish: fresh tarragon sprigs

Preparation

1. Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.
2. Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.
3. Break off tails. Remove stomachs and intestinal veins.
4. Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into1/2-inch slices. Chill lobster meat.
5. Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.
6. Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired.