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Lobster, Corn and Potato Salad with Tarragon
Ingredients:
- 4
Live Maine Lobster, or 2 pounds Maine Lobster Meat
- 1
lb
small red potatoes
- 3
ears corn
-
For Vinaigrette
- 2 1/2
tablespoon
fresh lemon juice
- 1-2
tablespoon
chopped fresh tarragon
- 1/2
teaspoon
Dijon mustard
- 1/2
teaspoon
salt
- 1/4
cup
extra virgin olive oil
- 2
cup
grape or cherry tomatoes, halved
- 1
cup
coarsely chopped frisee (French curly endive)
- 1/3
cup
sliced scallion
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Directions:
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Prepare lobster, potatoes, and corn
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover 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. Leave water boiling in pot. Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
Cut meat into 1 inch pieces. Cut potatoes into 3/4 inch pieces, and cut corn from cobs.
Make vinaigrette
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Assemble salad
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisee, and scallion in a large bowl and season with salt and pepper.
Cooks' note Lobster may be cooked 1 day ahead, or use our Maine Lobster Meat.
Makes 4 servings.
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