Lobster Salad With Home Made Tarragon Mayonnaise

Name: Lobster Salad With Home Made Tarragon Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Homemade Tarragon Mayonnaise; 1 large egg; 1T fresh lemon juice; 1/2 cup olive oil; 1/2 cup vegetable oil; 1T chopped fresh tarragon; 1/2 t salt; pinch freshly ground white pepper; For the salad; 6 large eggs, hard boiled, peeled and chopped; mayonnaise; 1/4 cup minced shallots; 1/4 t minced garlic; pinch cayenne (optional); 1 (1lb) lobster, cooked until tender, tail meat chopped, claw meat left whole; 2 cups mesclun greens, washed and spun dry; 1t olive oil; sea salt; freshly ground black pepper; 1 firm, ripe Haas avocado, peeled and seed removed, rubbed with fresh lemon juice; 8 pencil thin asparagus spears, blanched and shocked in ice water, blotted dry; Caviar, or salmon roe, for garnish; chopped fresh tarragon for garnish

Servings: persons

For the Homemade Tarragon Mayonnaise
1 large egg
1T fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
1T chopped fresh tarragon
1/2 t salt
pinch freshly ground white pepper
For the salad
6 large eggs, hard boiled, peeled and chopped
mayonnaise
1/4 cup minced shallots
1/4 t minced garlic
pinch cayenne (optional)
1 (1lb) lobster, cooked until tender, tail meat chopped, claw meat left whole
2 cups mesclun greens, washed and spun dry
1t olive oil
sea salt
freshly ground black pepper
1 firm, ripe Haas avocado, peeled and seed removed, rubbed with fresh lemon juice
8 pencil thin asparagus spears, blanched and shocked in ice water, blotted dry
Caviar, or salmon roe, for garnish
chopped fresh tarragon for garnish

1
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. Should the mixture become too thick, with the machine running add water 2t at a time. Add the tarragon, salt, and pepper, and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)Place eggs in medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne, and mash with a fork to blend. Ad the chopped lobster meat and the additional mayonnaise a little at a time to reach desired consistency. Adjust seasoning, to taste. Cover and refrigerate until ready to serve. In a large bowl, toss the mesclun with the olive oil, salt and pepper to taste. Arrange on a platter. With a sharp knife, cut each avocado half lengthwise almost all the way but not completely to the other end. Place each half seed side down on the lettuce and spread into a fan shape. Place the lobster-egg salad in the center of the 2 avocados and the asparagus spears around the sides of the plate. Top the avocados with a dollop of the mayonnaise, and a little caviar. Sprinkle with the tarragon and serve.

1065

kcal

Calories

103

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 23 ingredients. The key ingredients include: For the Homemade Tarragon Mayonnaise, 1 large egg, 1T fresh lemon juice, 1/2 cup olive oil, and more.

Yes, Lobster Salad With Home Made Tarragon Mayonnaise 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!