Wednesday, April 2, 2014
Spring Lobster Salad with Corn, Potatoes & Tarragon
It's finally starting to feel like spring around here. So I decided to celebrate with a simple but luxurious dinner salad.
Tarragon is easily found in most grocery stores. It's has a liquorice flavour that's a great match for lobster.
This recipe is inspired by Epicurious but I made some small changes.
Here's what you need to serve two as a main course or four as a starter:
2-3 lobster tails (I used 2)
1 pound small potatoes
1.5 cups frozen corn
2 cups arugula or spring salad greens
For the dressing:
juice of one lemon
2 tablespoons chopped fresh tarragon
1 teaspoon dijon mustard
1/2 teaspoon salt
1/3 cup olive oil
Set a medium pot of water to boil. Add the lobster tails and simmer 3-4 minutes until just cooked through. Remove the lobster from the pot with a slotted spoon and bring the water back to a boil.
Add the potatoes and simmer 20 minutes until tender. In the last 2 minutes of cooking, add the frozen corn to the pot. Once the water comes back to a boil, drain the corn and potatoes in a colander.
While the potatoes are cooking, use kitchen shears or a sharp knife to remove the lobster from the shells. Make sure you get it all! Chop the lobster into bite-sized pieces.
For the dressing, combine the lemon juice, mustard, tarragon and salt in a small bowl or jar. Slowly add the oil and whisk or shake until combined. Lightly dress the salad greens with a tablespoon or two of the dressing.
Once the potatoes are cooked, dice them into bite-sized chunks. Chop the chives.
Toss the potatoes and corn with the dressed greens. Once plated top with the lobster and sprinkle with chives.
This salad will chase away the winter blues!