Name: Lobster, Corn, and Potato Salad with Tarragon
Cook time: 50 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat; 1 lb small red potatoes; 3 ears corn; 2 1/2 tablespoons fresh lemon juice; 1 1/2 to 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 frisée (French curly endive); 1/3 cup sliced scallion

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Lobster, Corn, and Potato Salad with TarragonRomulo Yanes

Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.

Cooks' note:

Lobster may be cooked 1 day ahead

Recipe notes

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