Best Grilled Lobster Salad With Orange Tarragon Dressing Recipes

Lobster Salad with Greens and Citrus Vinaigrette image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

Grilled Garlic Tarragon Lobster Tails image

Provided by Leslie

Categories Lobster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

4 lobster tails
4 ounces butter
1 garlic clove, minced
1 teaspoon chopped fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
salt

Steps:

Preheat grill.
Remove the soft part of lobster tail with scissors.
Hit shell lightly with a mallet to make it lie flat.
Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
Spoon some of the butter mixture over tails and reserve remaining.
Let stand 20 minutes.
Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.

Nutrition Facts : Calories 414.8, Fat 46.2, SaturatedFat 29.2, Cholesterol 121.9, Sodium 405.9, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 0.9

Tarragon Lobster Salad image

Yield 4-6 servings

Number Of Ingredients 6

4 (1 1/2-lb) live lobsters
1/4 cup finely chopped shallot
(1 large) 3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
Accompaniment (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Steps:

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
Return water to a boil and cook remaining 2 lobsters in same manner.
While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

Tarragon Lobster Salad image

Provided by Oolala

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 8

4 (1 1/2 lb) live lobsters
1 large shallot, finely chopped
3 tablespoons lemon juice
1/3 cup mayonnaise
1/2 teaspoon salt
2 tablespoons fresh tarragon, finely chopped
1/4 teaspoon black pepper
hot dog bun, spit top (optional)

Steps:

Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
Return water to a boil and repeat with the next 2 lobsters.
While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
Cut meat into 1/2 inch pieces.
Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
Add lobster meat to the mayo blend and toss gently to coat.
If serving on hot dog buns, butter and grill or toast the buns if desired.
Enjoy this simple and delicious rite of summer!