Lobster, Corn, and Potato Salad with Tarragon

Name: Lobster, Corn, and Potato Salad with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat; 1 lb small red potatoes; 3 ears corn; 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 frisee (French curly endive); 1/3 cup sliced scallion

Servings: persons

4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
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 frisee (French curly endive)
1/3 cup sliced scallion

1
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water.
2
Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
3
Return water to a boil and cook remaining 2 lobsters in same manner.
4
Leave water boiling in pot.
5
Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes.
6
Transfer with a slotted spoon to a colander, reserving boiling water in pot.
7
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
8
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
9
Cut meat into 1-inch pieces.
10
Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
11
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
12
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisee, and scallion in a large bowl and season with salt and pepper.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat, 1 lb small red potatoes, 3 ears corn, 2 1/2 tablespoons fresh lemon juice, and more.

Yes, Lobster, Corn, and Potato Salad with Tarragon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!