Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.
Lobster may be cooked 1 day ahead
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings
Ingredients
For vinaigrette
Preparation
Prepare lobster, potatoes, and corn:
Step 1
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
Step 2
Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
Step 3
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
Step 4
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
Step 5
Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
Make vinaigrette:
Step 6
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Assemble salad:
Step 7
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
