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."
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Ready In:




  • 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!

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