Lobster, Corn, and Potato Salad with Tarragon Recipe

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.

No additional tips available.

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

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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.

Lobster, Corn, and Potato Salad with Tarragon

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