Tarragon Lobster Salad Recipes

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TARRAGON LOBSTER SALAD



Tarragon Lobster Salad image

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

4 (1 1/2-lb) live lobsters
1/4 cup finely chopped shallot
(1 large) 3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

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.

GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING



Grilled Lobster Salad With Orange Tarragon Dressing image

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

3 tablespoons fresh tarragon, chopped
4 oranges (suggest Cara Cara, or Navel)
2 tablespoons Dijon mustard
1/4 cup sunflower oil
salt
white pepper
4 (1/4 lb) lobster tail, in shells, splitting shells in middle with kitchen shears
1 head butter lettuce
1 medium avocado, cut into 1/2-inch cubes
1 yellow bell pepper, coarsely chopped
1 small red onion, coarsely chopped
1 pint grape tomatoes, cut into halves

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

TARRAGON LOBSTER SALAD



Tarragon Lobster Salad image

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

4 (1 1/2 lb) live lobsters
1 large shallot, finely chopped
3 tablespoons lemon juice
1/3 cup mayonnaise
1/2 teaspoon salt
2 tablespoons fresh tarragon, finely chopped
1/4 teaspoon black pepper
hot dog bun, spit top (optional)

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



Lobster Salad image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 4 appetizers or 2 mains

Number Of Ingredients 19

2 Maine lobsters (about 1 1/2 pounds each)
3 bay leaves
4 sprigs thyme
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
10 sprigs parsley
15 black peppercorns
4 lemons, plus wedges for serving
Kosher salt
2 large pasteurized egg yolks
1 clove garlic
4 teaspoons dijon mustard
1/4 cup champagne vinegar
2 teaspoons hot sauce
2 cups canola oil
1/2 cup diced celery
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives, plus more for serving
Butter lettuce leaves, for serving

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 & POTATO SALAD



Lobster & Potato Salad image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

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.

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON



Lobster, Corn, and Potato Salad with Tarragon image

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

4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
For vinaigrette
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion

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.

LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE



Lobster Club Sandwiches With Tarragon Mayonnaise image

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield 6 servings

Number Of Ingredients 11

1 egg
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 cup canola oil
2 tablespoons coarsely chopped fresh tarragon
1 teaspoon kosher salt
6 Lemon-Thyme Focaccia Rolls (see recipe), split
3 leaves romaine, halved and trimmed to fit the rolls
6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise
6 strips bacon, cooked until crisp, drained and halved crosswise

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 WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
  • Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
  • Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE



Baked Lobsters With Tarragon-Cream Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 live lobsters, 1 1/2 pounds each
8 cups water
2 tablespoons chopped shallots
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon chopped fresh tarragon

Steps:

  • Preheat the oven to 500 degrees.
  • Remove and discard the rubber or wood claw holders from lobsters.
  • Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
  • Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
  • Add the shallots to the saucepan and bring to the boil, stirring.
  • Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
  • Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
  • Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
  • Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
  • Spoon the sauce over the cut portions of each lobster and serve.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE



Grilled Lobster with Tarragon Butter Sauce image

This is my favorite recipe of all time. Incredible!

Provided by Psalm Caird Wyckoff

Time 35m

Yield 4

Number Of Ingredients 8

4 medium (1 1/2 pound) lobsters
¼ cup salted butter, melted
1 teaspoon lemon juice
1 teaspoon grated onion
1 teaspoon chopped fresh parsley
1 clove garlic, minced
¼ teaspoon dried tarragon leaves, crushed
1 dash hot pepper sauce

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
  • Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
  • Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g

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LOBSTER PASTA SALAD WITH LEMON TARRAGON DRESSING
2015-06-10 In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, salt, pepper, sugar and tarragon until combined. Set aside. Place the corn directly on the grill rack and cook until charred on all sides, approximately 1-2 minutes on each side. Transfer to a plate and allow to cool. In a large bowl, add the pasta, lobster ...
From thesuburbansoapbox.com
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LOBSTER SALAD WITH BIBB LETTUCE, APPLE, AND TARRAGON DRESSING
1 Core and quarter the apple, then cut the quarters lengthwise into slices about ⅛-inch thick. Put in a small bowl, toss with the lemon juice, and set aside. 2 In another small bowl, toss the shallots with the olive oil, vinegar, and ½ teaspoon salt and let stand at room temperature for 10 minutes. 3 In a large bowl, toss the lobster meat ...
From blythesblog.com
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SPRINGTIME LOBSTER NIçOISE SALAD WITH TARRAGON - SIMPLE BITES
2019-05-01 Drizzle in olive oil while whisking; the dressing should look creamy. Stir in the tarragon. Place the eggs in a small pot and fill with water to cover by 2 inches. Place over high heat and bring to a boil. Boil rapidly for 1 minute; turn off heat. Cover the pot with a lid and let stand for 8 minutes.
From simplebites.net
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EASY LOBSTER TARRAGON PASTA RECIPE - MAGIC SKILLET
2020-08-16 Instructions: In a 3-quart (3L) saucepan, heat salad oil over medium heat. Add onion and garlic and cook, stirring frequently< for about 10 minutes. Stir in remaining ingredients, then increase heat to high and bring tomato mixture to a boil. Reduce heat to medium-low, then partially cover with a lid and cook for a further 30 minutes.
From magicskillet.com
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TARRAGON RECIPES | ALLRECIPES
Grilled Tarragon Mustard Chicken. 64. "The result was moist, sweet and tangy grilled chicken. The best part is that it requires no oil, so it's low in fat as well." – Jillian. Chef John's Tarragon Aioli. 32. Watch how to make Chef John's Tarragon Aioli. Dijon-Tarragon Cream Chicken.
From allrecipes.com
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CREAMY TARRAGON SALAD DRESSING RECIPE - THE SPRUCE EATS
2022-02-25 Steps to Make It. In a small bowl, combine the olive oil, Dijon mustard, tarragon vinegar, fresh tarragon, salt, white pepper, and sugar. Beat this mixture well with a wire whisk to blend and emulsify. The dressing is done when it looks creamy and holds together without separating. Enjoy!
From thespruceeats.com
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LEMON TARRAGON LOBSTER SALAD RECIPE | NESTLé PROFESSIONAL
1. Whisk together first six ingreidents. 2. Fold avocado and lobster into the dressing gently. Thoroughly mix so all pieces of avocado and lobster are coated with dressing but be careful not to overmix and destroy the integrity of the avocados. 3. Serve on a New England style bun lined with bibb lettuce, or menu with lettuce cups for an ...
From nestleprofessional.us
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LOBSTER SALAD - CHOWHOUND
2021-09-22 Place the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat and bring to a boil. Boil until reduced to 1 tablespoon. Discard the large shells ...
From greatist.com
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MAINE LOBSTER SALAD WITH SPRING PEAS, RADISH AND TARRAGON …
Bring to room temperature before using. Preheat the oven to 425°F (220°C). On a baking sheet, drizzle the radishes with olive oil and season with salt and pepper. Toss to evenly coat and spread the radishes into a single layer. Roast for 10 minutes, shake the pan, and roast until tender, about 15 minutes more.
From lobsterfrommaine.com
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THE SILVER PALATE COOKBOOK'S TARRAGON CHICKEN SALAD - KITCHN
2021-03-25 Preheat the oven to 350°F. Arrange the chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with the crème fraîche and bake until cooked through, 20 to 25 minutes. Remove from the oven and cool. Shred the meat into bite-size pieces and transfer to …
From thekitchn.com
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LOBSTER AND AVOCADO RECIPE - SPICY LOBSTER SALAD WITH …
Directions: Remove lobster meat from container, drain, pat dry and cut into 1/2″ pieces. Whisk tablespoon of lemon juice, teaspoon of tarragon, 1/8 teaspoon celery seed and Green Tabasco sauce into mayonnaise. Add cucumber and carrot, gently fold in lobster meat until fully coated. Chill well and serve.
From cozyharbor.com
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LEMON TARRAGON POTATO SALAD - DELICIOUS LITTLE BITES
2019-07-10 Instructions. Add the diced potatoes to the pot of cold, salted water and turn on high. Bring to a boil and cook until the potatoes are just fork-tender, about 8-10 minutes. Meanwhile, add the sweet onion, mayonnaise, lemon juice, white vinegar, and tarragon to a medium size bowl. Whisk until well combined.
From deliciouslittlebites.com
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MAINE LOBSTER SALAD WITH AVOCADO, GRAPEFRUIT, AND TARRAGON …
Slowly whisk in the olive oil while dripping the oil in slowly to form an emulsion. Whisk in the rest and add the cider vinegar and fresh tarragon. Chill. Step 3 For the lobster salad: Combine the aioli, tarragon, celery, scallion, and green apples in a bowl and toss to combine. Add the diced lobster and fold in gently. Chill for 10 minutes. Step 4
From crazylobstershellfish.com
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TARRAGON LOBSTER TAILS | METRO
In a large frying pan, melt butter and brown shallots 2 minutes. Add wine and fish stock; bring to a boil. Reduce heat and add the lobster and tarragon. Heat 3 minutes. Remove lobster tails; keep hot. Dilute cornstarch in an equal amount of water; add to the stock, whisking constantly 1 minute. Put 3 lobster tails on each plate and cover with ...
From metro.ca
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TRADITIONAL LOBSTER SALAD - THE SPLENDID TABLE
2000-12-12 Cut the meat into ½-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. 2. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. 3. Combine the lobster, cucumber and mayonnaise.
From splendidtable.org
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LEMON TARRAGON PASTA SALAD - HOUSE OF NASH EATS
2021-05-18 Boil the pasta. Firstly, cook the pasta according to the package directions in a large pot of boiling, salted water until al dente. Drain and immediately run under cold water to stop the cooking process. Add salad ingredients to a large bowl. Next, combine pasta, grapes, celery, almonds, green onions, and chicken. 3.
From houseofnasheats.com
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EGG AND LOBSTER SALAD WITH HOMEMADE TARRAGON …
Place the eggs in an ice bath to cool. When chilled, peel the eggs, cut in half lengthwise, and chop into 1/2-inch pieces. Place in a medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne and mash with a fork to blend. Add the chopped lobster tail meat and additional mayonnaise 1 tablespoon at a time to reach desired ...
From emerils.com
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Top Asked Questions

How do you make lobster salad with vinaigrette?
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.
What do you serve with lobster salad?
This lobster salad recipe is easy to make and can be served a variety of ways. It is made with lobster meat, carrots and cucumber but we added a little fresh tarragon and a little heat to really compliment the lobster flavor. We like to serve this spicy lobster salad with tarragon on split tomato or avocado and salad greens.
How far in advance can you make lobster salad?
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. • Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.
How do you cook lobster tails in mayonnaise?
Remove lobster meat from container, drain, pat dry and cut into 1/2″ pieces. Whisk tablespoon of lemon juice, teaspoon of tarragon, 1/8 teaspoon celery seed and Green Tabasco sauce into mayonnaise. Add cucumber and carrot, gently fold in lobster meat until fully coated. Chill well and serve.

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