Red Meat Allergy Friendly Lobster Salad with Lemon and Tarragon

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Lobster Salad with Lemon and Tarragon

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Ingredients

4 servings

For the lobster

4 qt water
2 tbsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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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