Total Time
2hrs
Prep 1 hr
Cook 1 hr

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.

Ingredients Nutrition

Directions

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