Lobster with Sweet PotatoFennel Slaw and Tarragon Vinaigrette Recipe

Name: Lobster with Sweet PotatoFennel Slaw and Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2-pound) lobsters, tails and claws only; 8 tablespoons extra-virgin olive oil; 2 cups peeled and julienned sweet potato; 2 teaspoons kosher salt, plus extra for seasoning; 2 tablespoons chopped fresh tarragon; 4 tablespoons chopped green onions (white part only); 4 teaspoons white wine vinegar; Freshly ground black pepper; 2 cups very thinly sliced fennel; 8 slices country bread

Servings: persons

2 (1 1/2-pound) lobsters, tails and claws only
8 tablespoons extra-virgin olive oil
2 cups peeled and julienned sweet potato
2 teaspoons kosher salt, plus extra for seasoning
2 tablespoons chopped fresh tarragon
4 tablespoons chopped green onions (white part only)
4 teaspoons white wine vinegar
Freshly ground black pepper
2 cups very thinly sliced fennel
8 slices country bread

1
In a large pot, bring a generous amount of water to a boil.
2
Cook the lobster tails for 7 minutes and the claws for 9 minutes.
3
Immediately submerge the lobster in ice water.
4
When cooled, crack the shells and remove the meat.
5
Cut the meat into small chunks and set aside.
6
Add 3 tablespoons of the oil to a large skillet over high heat.
7
Add the sweet potato, season with 2 teaspoons of the salt, and saute for 2 to 3 minutes, until golden.
8
In a large bowl, combine the tarragon, green onions, remaining 5 tablespoons oil, and the vinegar and mix well.
9
Season with salt and pepper.
10
Toss the lobster in the vinaigrette.
11
Add the fennel and the sweet potato, and season with salt and pepper as necessary.
12
Grill the bread on both sides.
13
Top 4 slices of bread with the lobster salad, add the top slices, and close the sandwiches.
14
Cut into halves and serve.

375

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 10 ingredients. The key ingredients include: 2 (1 1/2-pound) lobsters, tails and claws only, 8 tablespoons extra-virgin olive oil, 2 cups peeled and julienned sweet potato, 2 teaspoons kosher salt, plus extra for seasoning, and more.

Yes, Lobster with Sweet PotatoFennel Slaw and Tarragon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster with Sweet PotatoFennel Slaw and Tarragon Vinaigrette

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