Lobster Salad with Tarragon Dressing
Serves 2
Ingredients
- 1 yellow onion, sliced
- 1 bay leaf
- 2 raw whole lobster tails still in the shell
- 2 heads butter lettuce
- 2 Granny Smith apples
- ½ cup whole-kernel corn
- ½ cup cherry tomatoes, sliced in half
- 1 teaspoon honey
- ½ teaspoon lemon juice
- ½ cup olive oil
- 1 teaspoon champagne vinegar
- 2 tablespoons fresh tarragon, chopped
- Salt and pepper, to taste
To Prepare
For lobster
- To a large pot add 6 cups water, raw onions, bay leaf and a pinch of salt.
- Bring to a boil.
- Place the lobster tails inside the pot, cover and steam in the shells for 8 minutes.
- Transfer with tongs to bowl to cool.
- When tails are cool, remove the meat from the tails and slice into bite-size pieces.
For salad
- Separate the lettuce leaves, wash, rinse and dry.
- Cut the apple in half and chop into ¼-inch-thick slices.
- In a large bowl, mix the butter lettuce and apples with corn and cherry tomatoes.
For dressing
- In a medium bowl, whisk together the honey, lemon juice, olive oil, champagne vinegar and tarragon.
- Add salt and pepper to taste.
To serve
- Lay the slices of lobster tail on top of the plated salad.
- Add the tarragon dressing just before serving.
Kasia Pawlowska loves words. A native of Poland, Kasia moved to the States when she was seven. The San Francisco State University creative writing graduate went on to write for publications like the San Francisco Bay Guardian and KQED Arts among others prior to joining the Marin Magazine staff. Topics Kasia has covered include travel, trends, mushroom hunting, an award-winning series on social media addiction and loads of other random things. When she’s not busy blogging or researching and writing articles, she’s either at home writing postcards and reading or going to shows. Recently, Kasia has been trying to branch out and diversify, ie: use different emojis. Her quest for the perfect chip is never-ending.