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.
NEW ENGLAND LOBSTER ROLL
This New England classic sticks to tradition, but with a few easy enhancements. Michael Ruhlman dresses succulent chunks of freshly steamed lobster with homemade tarragon mayonnaise and adds crunchy celery, lemon, and cayenne for brightness. Pile it high in a butter-toasted split-top roll: it's heaven.
Provided by Michael Ruhlman
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Part 1: Add 1-2 inches of water to a large pot and cover with lid; bring to a boil over high heat. Place the lobsters into the pot, replace cover, and steam for 10 minutes.In a small bowl, combine minced shallots and lemon juice. Let macerate for 10 minutes.
- Place 1 cup homemade mayonnaise into a bowl. Add 2 tablespoons of the macerated shallots, along with 1 teaspoon of juices, to the mayonnaise. Add minced tarragon, and stir to combine. (Note: This makes enough tarragon mayonnaise for 4 lobster rolls). Slice celery stalks into thin strips lengthwise, then cut into ¼-inch dice. Set aside.
- Part 2: Prepare an ice bath by placing ice cubes in a large bowl of water. After 10 minutes of steaming, remove lobsters from the pot and immediately place in the ice bath to stop the cooking. Let chill, 5-10 minutes. Meanwhile, in a large bowl, combine the sliced celery and tarragon mayonnaise.
- Toast buns: Heat a skillet over medium heat. Spread softened butter over the inside and outside of the buns. Working in batches, open up the buns to place them flat on the skillet to toast, about 1 minute. Flip and toast the other side, 1 more minute. Repeat until all of the buns are toasted.
- Part 3: When cool enough to handle, break down the lobster. Use paper towels to absorb any liquid that drains out. First, twist off the tail from the body and set aside. Repeat with the legs (which you can save for stock or discard), claws, and knuckles. Remove the tail meat from its shell by splitting the underside of the tail in half lengthwise. Remove the meat from both halves and set aside (clean out the green tomalley or roe and discard).Use a knife or a lobster cracker to split the claw shells; remove the meat and set aside with tail meat. Crack the knuckle shells, remove the meat, and set aside with remaining lobster meat. Repeat with remaining lobster.
- Place a large mixing bowl on top of a kitchen towel. (This will keep the bowl stationary during whisking.) Into the bowl, add the egg yolk, a pinch of salt, 1 teaspoon lemon juice, water, and a pinch of cayenne pepper; whisk to combine. Begin emulsifying: whisk in a drop of olive oil, then whisk in a tablespoon in a thin steady stream. Switch to vegetable oil (since the strong flavors of olive oil can over power the may): add about 1/3 of it in a thin, steady stream while whisking continuously. Alternate whisking in olive oil and vegetable oil until all of the oil has been added. As the oil is whisked in, the emulsion will thicken, eventually holding a peak off the tip of the whisk. Taste the mayo; then whisk in remaining 2 teaspoons lemon juice, a few pinches of salt, and a pinch of cayenne to taste. Set aside. makes 1 1/2 cups. (Mayonnaise can be stored up to a week in the fridge.)
- Assembly: Roughly chop lobster meat into big chunks. Add a few tablespoons of the tarragon mayonnaise, just enough to coat the meat. Taste and adjust seasoning with salt, pepper, or more mayonnaise as needed. Place lobster salad into toasted buns. Garnish with lemon wedges and watercress, and serve.
GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING
An elegant summer salad for ladies who lunch. Serves 4 as a main course or 8 as an appetizer course.
Provided by Chef Regina V. Smith
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
- Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
- Spoon some of the marinade onto the lobster meet through the spilt in the shells.
- Prepare grill for medium high heat. Place lobster on the grill split side up.
- Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
- On 4 serving plates place lettuce leaves as a bed for the salad.
- Remove the lobster meat from the shell and cut each tail in half lengthwise.
- Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
- Drizzle each serving with dressing; pass additional dressing on the side.
Nutrition Facts : Calories 445.6, Fat 23.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 300.5, Carbohydrate 33.9, Fiber 8.9, Sugar 13.9, Protein 28.5
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
CLASSIC LOBSTER SALAD
Steps:
- Gather the ingredients.
- Toss the cooked, diced lobster meat with lemon juice and the celery.
- Gently stir in mayonnaise and then season with salt and pepper, to taste.
- Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
- This lobster salad can also be used as the sandwich filling for a lobster roll in a sweet bun or in traditional toasted hot dog buns with lettuce.
Nutrition Facts : Calories 312 kcal, Carbohydrate 6 g, Cholesterol 111 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 490 mg, Sugar 1 g, Fat 18 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
LOBSTER SALAD
Getting in the last bid for great lobster, This is a simple salad and in it's simplicity is the goodness.
Provided by iris mccall
Categories Other Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Gather ingredients. Place lobster in boiling salted water, remove when lobster is bright red and plunge into ice water. Remove from ice water and extract tail and claw meat, coarse chop into large chunks. Add remaining ingredients stir gently. Spoon onto lettuce leaves, serve.
- 2. You can make a potato salad. Increase lobster by 1 cup, 2 cups of boiled red potatoes, a quater cup of dijon mustard, and one half cup of chopped shallots. Enjoy
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- Plunge the lobsters head first into a large pot of boiling water and cook until they turn bright red, about 10 minutes. Using tongs, transfer the lobsters to an ice bath to cool completely.
- Twist off the bodies of the lobsters from the tails. Using scissors, cut along the underside of the tail shells and remove the meat. Halve the lobster tails, discarding the dark intestinal veins. Remove the meat from the claws and knuckles. In a bowl, stir the mayonnaise with the celery, lemon juice and tarragon. Cut all of the lobster meat into bite-size pieces and add to the bowl; season with salt and pepper and mix well. Refrigerate until chilled.
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- Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
- Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
- Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.
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