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.
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 SALAD
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 appetizers or 2 mains
Number Of Ingredients 19
Steps:
- Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer.
- Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.)
- Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
- Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
- Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
- Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside.
- Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw.
- Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat.
- Insert the handle of a spoon into each knuckle and twist to pull out the meat.
- Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
- Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell.
- Bend back the edges of the shell to crack open the underside and remove the tail meat.
- Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces.
- Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges.
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
LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE
Provided by Molly O'Neill
Categories dinner, main course
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
- Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.
LOBSTER SALAD
This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.
Provided by FISHMONGERE
Categories Salad Seafood Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g
DENNIE'S FRESH LOBSTER SALAD
A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!
Provided by DeniseM
Categories Salad Seafood Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.1 g, Cholesterol 143.6 mg, Fat 23.4 g, Protein 21.6 g, SaturatedFat 9.1 g, Sodium 495.8 mg, Sugar 0.2 g
CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE
Provided by Moira Hodgson
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
- When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
- Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams
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.
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