Lobster, Corn, and Potato Salad with Tarragon
A luxurious summer salad featuring succulent lobster meat, tender red potatoes, and fresh corn, dressed with a tarragon-lemon vinaigrette. Perfect for a elegant lunch or dinner, this dish combines the sweetness of seafood with crisp vegetables and fresh herbs.
Ingredients
- •4 whole live lobsters
- •1 lb small red potatoes
- •3 ears corn
- •2½ tablespoons fresh lemon juice
- •1¾ tablespoons chopped fresh tarragon
- •½ teaspoon Dijon mustard
- •½ teaspoon salt
- •¼ cup extra-virgin olive oil
- •2 cups grape or cherry tomatoes
- •1 cup frisée
- •⅓ cup sliced scallion
Cooking Instructions
- 1.
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.
18 min
- 2.
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.
20 min
- 3.
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
3 min
- 4.
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
10 min
- 5.
Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
10 min
- 6.
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
5 min
- 7.
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
5 min
