Lobster Corn And Potato Salad With Tarragon Recipes

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

Steps:

• For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
• Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
• For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
• Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

Steps:

• Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
• Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

Steps:

• Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
• Evenly spoon the lobster salad into the centers of the romaine lettuce.
• Enjoy!

Steps:

• 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.