Lobster Salad With Home Made Tarragon Mayonnaise Recipes

TARRAGON LOBSTER SALAD

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.

TARRAGON LOBSTER SALAD

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!

LUSCIOUS LOBSTER SALAD

Steps:

• Mix everything together in a bowl.
• Adjust seasoning to taste.
• Enjoy!

LOBSTER SALAD WITH HOME MADE TARRAGON MAYONNAISE

Steps:

• In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. Should the mixture become too thick, with the machine running add water 2t at a time. Add the tarragon, salt, and pepper, and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)Place eggs in medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne, and mash with a fork to blend. Ad the chopped lobster meat and the additional mayonnaise a little at a time to reach desired consistency. Adjust seasoning, to taste. Cover and refrigerate until ready to serve. In a large bowl, toss the mesclun with the olive oil, salt and pepper to taste. Arrange on a platter. With a sharp knife, cut each avocado half lengthwise almost all the way but not completely to the other end. Place each half seed side down on the lettuce and spread into a fan shape. Place the lobster-egg salad in the center of the 2 avocados and the asparagus spears around the sides of the plate. Top the avocados with a dollop of the mayonnaise, and a little caviar. Sprinkle with the tarragon and serve.