Elegant Lobster Salad Recipe

A Refreshing Twist on the Classic Lobster Roll

Impress your guests with this light and flavorful lobster salad recipe, infused with the brightness of lemon juice and the subtlety of tarragon. A far cry from the heavy, mayo-laden versions, this dish is perfect for a stress-free lunch or dinner party.

Preparation Made Easy

This recipe can be prepared in advance, making it ideal for entertaining. Simply refrigerate the lobster meat and broth separately until you’re ready to finish the dish.

Sourcing the Freshest Ingredients

You’ll need the following ingredients:

• 2 whole live lobsters (1 1/2 pounds each)
• Kosher salt
• Black peppercorns
• Bay leaf
• Unsalted butter
• Fresh tarragon leaves
• Lemon juice
• Freshly ground black pepper
• Boston lettuce leaves
• Extra-virgin olive oil

Step-by-Step Instructions

Steaming the Lobsters

Fill a large pot with 1 inch of water and add a steamer rack. Bring the water to a boil, then reduce the heat to a gentle boil. Add the lobsters, head first, and cook for 14 minutes or until they’re bright red.

Preparing the Lobster Meat

Twist and separate the tail from the body, then remove the claws and legs. Reserve the shells for later use. Remove the meat from the tail, claws, and legs, and coarsely chop it. Set aside.

Creating the Lobster Broth

Combine the reserved lobster shells, peppercorns, bay leaf, and water in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the liquid has reduced to 1 tablespoon. Strain the broth through a fine-mesh strainer and discard the solids.

Finishing the Dish

Whisk the lobster broth with unsalted butter, tarragon, and lemon juice. Fold in the reserved lobster meat and cook until heated through. Season with salt and pepper to taste.

Assembling the Salad

Toss the Boston lettuce leaves with olive oil, salt, and pepper. Divide the lettuce among 4 plates, then top each plate with warm lobster meat. Drizzle with the remaining sauce, if desired. Serve immediately and enjoy!