Lobster Corn Salad Lettuce Wraps With Tarragon Mayonnaise Recipes

LOBSTER LETTUCE WRAPS

Steps:

• In a mixing bowl, combine all the above ingredients and mix well, check for seasonings and adjust as per desired taste.
• Scoop out the mixture over lettuce leaves, wrap and enjoy!

LOBSTER SALAD LETTUCE CUPS

Steps:

• Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
• Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
• Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
• Divide the lobster salad among the lettuce cups and sprinkle with the chives.

CORN, TOMATO, AND LOBSTER SALAD

Steps:

• Fill a large bowl with ice and cold water, and set it aside.
• In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
• Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
• Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
• In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
• Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
• In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot 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.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
• 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.
• Return water to a boil and repeat with the next 2 lobsters.
• 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.
• When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
• Cut meat into 1/2 inch pieces.
• Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
• Add lobster meat to the mayo blend and toss gently to coat.
• If serving on hot dog buns, butter and grill or toast the buns if desired.
• Enjoy this simple and delicious rite of summer!

LOBSTER & CORN SALAD LETTUCE WRAPS WITH TARRAGON MAYONNAISE

Steps:

• Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
• Evenly spoon the lobster salad into the centers of the romaine lettuce.
• Enjoy!

LOBSTER ROLL LETTUCE WRAPS WITH BRIOCHE CRUMBLES

Steps:

• First, cook the lobster. To pop the meat out of the shell, take kitchen shears and cut a slit down each tail's "spine." Then, using thumbs (one on each side) gently pull the shell apart and slide the meat away from the shell, eventually setting it on top of the empty shell. Skewer each tail with a wooden skewer (see photos above.)
• Set a large steamer pot on the stove with water. Add garlic cloves and bring water to a boil. Once water is boiling, add lobster tails to steamer basket (you may have to work in batches.) Place lid over steamer pot and cook lobster for about 10-15 minutes, or until no longer translucent and cooked through. Using tongs, remove from pot and let cool.
• Next, make the brioche crumbles. In a medium sauté pan, melt butter over medium heat. Once butter is melted, add brioche crumbles and parsley and stir to coat. Continue cooking and stirring occasionally to get a uniform golden toast on all pieces. Remove from pan and let cool.
• Once lobster is cool, pull meat off of shell and dice into small pieces. Place lobster meat in a bowl with yogurt, tarragon, garlic, salt and lemon juice. Stir to combine. For best results, place this lobster salad in the refrigerator for about 30 minutes to allow the flavors to meld.
• Once salad is cool, arrange a platter of large, sturdy lettuce leaves. Serve salad and crumbles in separate bowls so guests can make their own wraps. Have them place a scoop of lobster salad on the lettuce, top with brioche crumbles and enjoy!

LOBSTER ROLL LETTUCE WRAPS

Steps:

• To cook the lobster meat, melt 1/4 cup of butter with 2 Tablespoons of water.
• Place the butter-water mixture in a blender, along with 1/2 cup cold butter and puree until emulsified.
• Pour the butter mixture into the saucepan and add the lobster meat. Cook until heated through, about 5 minutes.
• In a small bowl, combine the mayonnaise, dijon mustard, mustard powder, 1 teaspoon lemon juice and 1 1/2 teaspoons and whisk well. Season with salt and pepper, to taste.
• Remove lobster from heat and season with the 1 Tablespoon lemon juice, along with salt and pepper.
• Portion out 1/2 cup of the lobster salad onto each lettuce leaf.
• Serve.

CHIPOTLE LOBSTER AVOCADO WRAP

Steps:

• Chop the lobster meat into small pieces.
• In a medium bowl combine the light mayonnaise, yogurt, chipotle pepper, green onion and cilantro.
• Add the lobster, squeeze the lemon juice over the lobster and mix well.
• Place 2 lettuce leaves over each wrap, top with about 1/3 cup of the lobster salad and 1/4 of the avocado.
• Wrap by folding the edges in slightly and slice diagonally.

AVOCADO AND LOBSTER SALAD

Steps:

• Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.