Ingredients
4 (1 1/2 pound) live lobster
1 pound small red potatoes
3 ears corn
2 1/2 tablespoons fresh lemon juice
1 1/2 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
Nutrition InfoPer Serving
Cooking Directions
Prepare lobster, potatoes, and corn: Plunge 2 live lobster headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
Make vinaigrette: Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Assemble salad: Just before serving, toss together cooked lobster meat, potatoes, corn, vinaigrette, tomatoes, frisee, and scallion in a large bowl and season with salt and pepper.
Shared by a guy who promotes Maine Lobster which is the best live Lobster on the Planet.
Check out out source for Fresh Lobster MaineLobsterStore.com for Lobster delivery
This Lobster recipe orginally published on Yahoo Foods.com
