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    You are in: Home / Recipes / Tarragon Lobster Salad Recipe
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    Tarragon Lobster Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Oolala's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
    2. 2
      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.
    3. 3
      Return water to a boil and repeat with the next 2 lobsters.
    4. 4
      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.
    5. 5
      When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
    6. 6
      Cut meat into 1/2 inch pieces.
    7. 7
      Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
    8. 8
      Add lobster meat to the mayo blend and toss gently to coat.
    9. 9
      If serving on hot dog buns, butter and grill or toast the buns if desired.
    10. 10
      Enjoy this simple and delicious rite of summer!

    Ratings & Reviews:

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    Nutritional Facts for Tarragon Lobster Salad

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.0
     
    Calories from Fat 115
    16%
    Total Fat 12.8 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 652.0 mg
    217%
    Sodium 2447.8 mg
    101%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.5 g
    6%
    Protein 128.9 g
    257%

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