Lobster Salad with Tarragon Vinaigrette

Shrimp and crab also marry well with this fresh herb vinaigrette.

Yield: 4 servings
Recipe from Southern Living

More From Southern Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lobster Salad with Tarragon Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy