Sweet, tender lobster meat is the star here, poached until just opaque and firm, then chilled so every bite stays clean and delicate. The dressing leans on bright lemon juice, fragrant tarragon, and a touch of Dijon mustard, giving the salad a fresh, herby lift without weighing it down. Crisp celery and chives fold in for crunch and color, and the whole mixture gets piled into crisp butter lettuce cups for a light, elegant presentation. It's a seafood-forward dish built on citrus, herbs, and good olive-oil-friendly produce, which makes it a natural fit for a Mediterranean-style table. Serve it with extra lemon wedges on the side and you've got a refreshing, protein-rich lunch or starter that feels indulgent but stays true to the diet's emphasis on seafood, fresh vegetables, and bright, herbaceous flavors.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring 4 qt water and 2 tbsp kosher salt to a rolling boil in a large pot over high heat.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
