Lobster Salad with Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shrimp and crab also marry well with this fresh herb 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 |
Directions:
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.
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