BUTTER CRUNCH LETTUCE WITH LOBSTER AND CREAMY TARRAGON VINAIGRETTE

By akselden

Ingredients

• 1 whole Maine lobster
• sea salt and freshly ground black pepper
• 4 heads butter crunch lettuce
• 2 watermelon radishes, cleaned (red
• radishes may be substituted)
• 1 shallot, peeled and minced
• 1 teaspoon fresh tarragon, chopped
• 1 tablespoon Champagne vinegar
• 1 tablespoon buttermilk
• 1 tablespoon olive oil

Preparation

Step 1

Bring large pot of water to a simmer. Poach lobster for 4 minutes then remove from water and chill in ice water. When cool enough to handle, remove lobster from shell and cut into bite-sized pieces. Season with salt and pepper and set aside. Wash lettuce thoroughly in ice-cold water then remove softer outer leaves. Pat hearts dry with paper towel. Season with salt and pepper. Shave radishes into paper-thin slices and place in bowl of ice water until chilled. Remove, drain thoroughly and season with sea salt. Place shallots, tarragon and vinegar in small bowl. Using a whisk, add buttermilk and olive oil and combine mixture until smooth and creamy. Season to taste with salt and pepper.
To serve: Divide lobster pieces among 4 plates. Place lettuce hearts on top of lobster and decorate with thin radish slices. Drizzle with vinaigrette and serve.