Lobster Salad with Tarragon and Champagne Vinaigrette

By KrissyW330

Ingredients

• 1 tablespoon coarse sea salt
• 1 1/2 lb fresh lobster meat or 5 frozen lobster tails, thawed and halved lengthwise
• 2 1/2 tablespoons champagne vinegar
• 2 teaspoons fresh lemon juice
• 3 1/2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons minced fresh tarragon
• 2-2 1/2 cups mixed delicate fresh herbs such as whole tarragon leaves, baby arugula leaves, flat leaf parsley leaves and watercress leaves, and small chervil sprigs

Details

Servings 8

Preparation

Step 1

If using frozen lobster tails, bring a large pot three fourths full of water to a boil over high heat. Add coarse salt. Put the lobster tails in the pot and boil them until the shells are bright red and the meat us almost opaque throughout, about 8 minutes.

Meanwhile, ready a large bowl full of ice. When the lobster tails are done, transfer them immediately to the tub and cover with ice. This quick cooling causes the flesh to pull away from the skin, making it easier to remove the meat). Leave in the ice for 30 minutes. Remove the meat from the tails.

Cut the lobster meat into generous bite sized pieces. Set aside.

In a large bowl, combine 2 tablespoons of the vinegar, the fresh lemon juice, 2 tablespoons of the olive oil, the fine salt, the pepper and the minced tarragon and mix well. Add the lobster meat and gently turn the pieces in the vinaigrette until well coated.

Divide the mixed herbs evenly among individual shallow bowls or salad plates. Place about 1/2 cup of the lobster salad atop each bed of herbs. Add the remaining 1 1/2 tablespoon olive oil and 1/2 tablespoon vinegar to the bowl, mix well, and drizzle a little over each serving. Serve at once.