Lobster Salad With Home Made Tarragon Mayonnaise Recipes

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!

CLASSIC LOBSTER SALAD

Steps:

• Gather the ingredients.
• Toss the cooked, diced lobster meat with lemon juice and the celery.
• Gently stir in mayonnaise and then season with salt and pepper, to taste.
• Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
• This lobster salad can also be used as the sandwich filling for a lobster roll in a sweet bun or in traditional toasted hot dog buns with lettuce.

LOBSTER SALAD COCKTAIL

Steps:

• Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
• Add lobster meat to mayonnaise sauce and combine.
• Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.

LOBSTER WITH MAYONNAISE

Steps:

• Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
• Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way:
• Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE

Steps:

• To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
• Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.

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!

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE

Steps:

• To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
• Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
• Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
• Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
• Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
• Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
• Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
• Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON

Steps:

• Prepare lobster, potatoes, and corn:
• Plunge 2 live lobsters 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 lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.