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Lobster Salad with Tarragon Vinaigrette
4 qt Water
2 tb Salt
2 1-1/2 to 1-3/4 pound live lobsters
2 Shallots; minced
1 1/2 ts Fresh tarragon; minced
1 1/2 ts Fresh parsley; minced
1/4 ts Salt
1/4 ts Pepper
1/2 c Olive oil
3 tb Fresh lemon juice
2 tb White wine vinegar
1 lb Bibb lettuce
Garnish: fresh tarragon sprigs
Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.
Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.
Break off tails. Remove stomachs and intestinal veins.
Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into 1/2-inch slices. Chill lobster meat.
Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.
Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired. Yield: 4 servings.
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