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Lobster Salad with Tarragon Vinaigrette

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

Southern Living JULY 1997

  • Yield: 4 servings

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

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.

Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.

Break off tails. Remove stomachs and intestinal veins.

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.

Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.

Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired.

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Lobster Salad with Tarragon Vinaigrette Recipe

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