Tarragon Lobster Salad

1. 1

   Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.

2. 2

   Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.

3. 3

   Return water to a boil and repeat with the next 2 lobsters.

4. 4

   While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.

5. 5

   When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.

6. 6

   Cut meat into 1/2 inch pieces.

7. 7

   Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.

8. 8

   Add lobster meat to the mayo blend and toss gently to coat.

9. 9

   If serving on hot dog buns, butter and grill or toast the buns if desired.

10. 10

    Enjoy this simple and delicious rite of summer!

* Per serving · 4 servings · Values may vary.

No additional tips available.