Lobster, Corn, and Potato Salad with Tarragon
Lobster, Corn, and Potato Salad with Tarragon is a flavorful French French Receipes dish prepared with quality ingredients. Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlunge 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.
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.