This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.
• Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.
Recipe information
Total Time
2 hours
Yield
4–6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Return water to a boil and cook remaining 2 lobsters in same manner.
Step 3
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.
Step 4
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.
Step 5
Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
