Categories Salad Potato Shellfish Tomato Fourth of July Picnic Father's Day Lunch Seafood Lobster Corn Summer Tarragon Endive Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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, frisée, and scallion in a large bowl and season with salt and pepper.
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Joshlynn Taylor
[email protected]This salad is so easy to make and it's always a hit with my friends and family.
Sayim Saying chw
[email protected]I'm allergic to lobster, so I used shrimp instead. It was still delicious!
Azaad Khan
[email protected]This salad is a bit pricey to make, but it's definitely worth it for a special occasion.
Ahmad Comrade official
[email protected]I used frozen lobster meat in this salad and it turned out just as good as if I had used fresh lobster.
Himasha Sumanarathna
[email protected]I'm not a fan of mayonnaise, so I substituted Greek yogurt in the dressing. It turned out great!
Mika Wright
[email protected]This salad is a little bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dish that's perfect for a special occasion.
Tumelo Kelaotswe
[email protected]I love the addition of tarragon to this salad. It really gives it a unique flavor that I've never tasted in a lobster salad before.
Scott Towers
[email protected]This salad is a great way to use up leftover lobster. It's also a great make-ahead dish, which is perfect for busy weeknights.
Vanissa Boston
[email protected]I've never made lobster salad before, but this recipe made it so easy. It turned out perfectly and everyone loved it.
David Essex
[email protected]I love the combination of flavors in this salad. The lobster, corn, and potatoes are all cooked perfectly and the dressing is delicious.
Rajesh Joshi
[email protected]This salad is so easy to make and it's always a hit with my friends and family.
Tracey Noyes
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
MD Emran
[email protected]This salad is a little pricey to make, but it's definitely worth it for a special occasion.
km abdul hamid
[email protected]I'm not a big fan of lobster, but I really enjoyed this salad. The dressing is so good that it really elevates the flavor of the lobster.
Rana Fizan
[email protected]This salad is perfect for a summer party or picnic. It's light and refreshing, and the flavors are just perfect.
Seema Khan
[email protected]I love the simplicity of this recipe. It's easy to make and the ingredients are all readily available.
Bertha Monanyane
[email protected]This is the best lobster salad I've ever had. The tarragon adds a wonderful flavor that really sets it apart from other recipes.
Joahua Pinion
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The dressing is light and tangy, and the lobster, corn, and potatoes are all cooked to perfection.
Rachel Mworiah
[email protected]This salad was a hit at my last potluck! Everyone raved about the unique combination of lobster, corn, and potatoes.