LOBSTER & POTATO SALAD
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.
LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON
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.
POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD
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.
TARRAGON LOBSTER SALAD
From Gourmet magazine, July, 2001 by Melissa Roberts-Matar. "This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll. The lobsters may be cooked and shelled 1 day ahead and chilled, covered. The salad can also be made a day ahead of serving. Keep covered and chilled.
Provided by Oolala
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
- Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
- Return water to a boil and repeat with the next 2 lobsters.
- While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
- When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
- Cut meat into 1/2 inch pieces.
- Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
- Add lobster meat to the mayo blend and toss gently to coat.
- If serving on hot dog buns, butter and grill or toast the buns if desired.
- Enjoy this simple and delicious rite of summer!
Nutrition Facts : Calories 703.1, Fat 12.8, SaturatedFat 2.2, Cholesterol 652, Sodium 2447.8, Carbohydrate 11.2, Fiber 0.3, Sugar 1.5, Protein 128.9
LOBSTER & CORN SALAD LETTUCE WRAPS WITH TARRAGON MAYONNAISE
Light, simple, and delicious, and the tarragon mayonnaise doesn't overpower the beautiful flavor of the lobster.
Provided by Cooking Creation
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 70.3, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 105.5, Carbohydrate 6.3, Fiber 0.4, Sugar 1.7, Protein 0.7
CORN AND LOBSTER TART
Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.
Provided by Florence Fabricant
Categories brunch, lunch, pies and tarts, main course
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Roll out pastry on a lightly floured surface and fit into a 9-inch straight-sided tart pan or a pie pan. Prick bottom, line with foil and add pastry weights. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
- Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes. Stir in corn, tarragon and cayenne. Stir in milk. Bring to a simmer. Remove from heat. In a bowl, beat eggs and cream together and slowly stir into the pan. Add lobster. Stir in lemon zest and season with salt and pepper.
- Ladle mixture into prepared tart shell. Bake 10 minutes. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean. Remove from oven and let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 500 milligrams, Sugar 4 grams, TransFat 0 grams
TARRAGON LOBSTER SALAD
This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll.
Categories Salad Mayonnaise Lobster Summer Tarragon
Yield 4-6 servings
Number Of Ingredients 6
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.
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