Tarragon Lobster Salad
Tarragon Lobster Salad is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 6 servings with 191 calories, 22g of protein, and 10g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of tarragon, mayonnaise, live lobsters, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot 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.
While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use).
Cut meat into 1/2-inch pieces.
Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture.
Add lobster meat and toss gently to coat.
• Lobsters may be cooked and shelled 1 day ahead and chilled, covered.• Lobster salad may be made 1 day ahead and chilled, covered.