SUMMER LOBSTER SALAD

By á-46

Ingredients

• Creamy Dijon-Tarragon Dressing:
• This composed version of lobster salad is flavored with a piquant dressing seasoned with mustard and tarragon and is decorated brightly with snow peas and radishes.
• Servings: 4
• 2/3 cup mayonnaise
• 1 tablespoon grainy Dijon mustard
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons chopped tarragon, plus sprigs for garnish
• Salad:
• 3 1/2 cups diced cooked lobster meat
• 2/3 cup minced celery
• 1/2 cup thinly sliced scallions
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• Bibb lettuce leaves
• 1 cup trimmed and blanched snow peas
• 4 radishes, thinly sliced

Preparation

Step 1

In a small bowl, whisk together the mayonnaise, mustard, lemon zest and juice, and chopped tarragon. (Can be made up to a day ahead.)

In a large bowl, toss together the lobster, celery, and scallions. Add most of the dressing and stir gently but thoroughly to mix. (Refrigerate for at least 1 hour or up to 4 hours.)

To serve, stir the salad, adding more dressing if necessary, and season with salt and pepper to taste. Line a large platter with the lettuce leaves, spoon salad over, and arrange snow peas and radishes around the edge. Garnish with tarragon sprigs and serve.