Anti Inflammatory Lobster Salad with Lemon and Tarragon
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.5(9)
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Learn more →Ingredients
4 servings
For the lobster
- 4 qt water
- 2 tbsp kosher salt
- 2 live lobsters (1 ½ lb each), or 1 lb cooked lobster meat
For the dressing
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tbsp fresh tarragon leaves, finely chopped
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
For the salad
- 2 stalks celery, thinly sliced
- 2 tbsp chives, thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- lemon wedges, for serving (optional)
Instructions
- 1
Bring 4 qt water and 2 tbsp kosher salt to a rolling boil in a large pot over high heat.
- 2
Add the lobsters headfirst, cover, and cook for 10–12 minutes, until the shells are bright red and the tail meat is opaque and firm when pulled from the shell. Use tongs to transfer the lobsters to a cutting board and let them cool for 10 minutes, until cool enough to handle.
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