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1
Place mustard in small bowl.
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2
Whisk in 2 tablespoons vinegar and orange juice.
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3
Gradually whisk in oil.
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4
Mix in tarragon, shallot and orange peel.
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5
Season dressing to taste with salt and pepper.
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6
Char bell peppers over gas flamer or in broiler until blackened on all sides.
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7
Enclose in paper bag and let stand 10 minutes.
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8
Peel and seed peppers; cut into 1/2-inch pieces.
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9
Place in large bowl.
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10
Bring large pot of salted water to boil.
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11
Add lobster tails and cook 10 minutes.
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12
Transfer to bowl of ice water and cool.
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13
Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes.
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14
Using slotted spoon, transfer beans to another bowl of ice water and cool.
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15
Add potato to same pot of boiling water and cook 2 minutes.
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16
Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer.
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17
Drain well; add to bowl with peppers.
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18
Drain green beans; pat dry with paper towels.
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19
Add beans to potato mixture.
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20
Drain lobster; remove meat from shells.
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21
Cut meat crosswise into rounds.
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22
(Dressing, lobster and salad can be prepared 4 hours ahead.
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23
Cover separately and refrigerate.)
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24
Mix lobster with 1 1/2 tablespoons dressing.
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25
Mix remaining dressing into salad.
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26
Season with salt and pepper.
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27
Toss greens with remaining 1 tablespoon vinegar.
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28
Place on large platter.
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29
Mound salad on greens.
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30
Arrange lobster over greens and serve.
