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Boiled Lobster Salad With Creamy Tarragon Dressing

Type: Shellfish
Courses: Salads
Serves: 1 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozLobster - boiled
1/2 lb 227g / 8ozBaby greens - cleaned
4 lbs 1816g / 64ozRed-skinned potatoes - boiled (small)
1/4 lb 113g / 4ozGreen beans, blanched
6   Cherry tomatoes
  Salt - to taste
  Freshly ground black pepper - to taste
2 tablespoons 30mlOlive oil
  Creamy Tarragon Dressing
1 tablespoon 15mlWhite-wine vinegar
1 tablespoon 15mlLemon juice
2 tablespoons 30mlChopped fresh tarragon
3/4 cup 177mlOil
  Salt - to taste
  Freshly ground black pepper - to taste

Recipe Instructions

For dressing, in the work bowl of your food processor, process vinegar, and tarragon. Slowly pour in the oil. Stop the machine and taste. Adjust the seasonings.

Remove the lobster meat from the shell, slice the tail meat but leave the claws whole if possible, slice the potatoes.

Toss the greens with 1/4 cup of dressing and put in the center of a plate. Toss the tomatoes, potatoes, and green beans with the oil and season with salt and pepper. Arrange in an attractive manner on the greens. Carefully toss the lobster with 1/4 cup of the dressing, and place on top of the salad. Smear the plate with the remaining dressing.

This recipe yields ?? servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) - Downloaded from their Web-Site -


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