Lobster Salad

By es123

Ingredients

• Tarragon Mayonnaise:
• 1 lb. cooked lobster meat (or 5 lb live), cut into 1/2″ chunks
• 1/2 cup mayonnaise
• 3 scallions, trimmed and thinly sliced
• 1 medium cucumber, peeled, seeded, and cut into 1/4″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 egg yolk
• 1 tbsp Dijon mustard
• 2 tsp tarragon leaves, chopped
• 1 c salad oil, sunflower or peanuts (avoid full-flavored)
• 1/2 lemon juice
• 1 tbsp ice water
• salt and pepper
• cayenne pepper or tabasco sauce

Details

Servings 3

Preparation

Step 1

In a large bowl, gently stir together lobster, mayonnaise, scallions, cucumber, salt, and pepper.

Mayonnaise:
Blend the egg yolk, mustard and tarragon.
Add half of the oil, pouring it slowly. Alternate the rest of the oil with the lemon juice.
Add the ice water and pulse a few times. Season to taste and pulse.
Store it covered and refrigerated.

Notes:
For chilled lobster, add 2 tbsp water or 3 tbsp heavy cream for each 1/2 cup of mayonnaise. Add cooked roe (2 tbsp/.5 cup mayo), finely diced tomato (4 tbsp/.5 c) or chopped hard-boiled egg (1 / .5 c). One tbsp freshly chopped italian parsley to finish it.