Lobster, Corn, and Potato Salad with Tarragon

Lobster, Corn, and Potato Salad with Tarragon
Photo by Romulo Yanes

Ingredients

  • 3 ears corn
  • 2 ½ tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 cups grape or cherry tomatoes
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 cup frisée (French curly endive)
  • + 4 more ingredients
    • 4 live lobsters or 1 1/2 lb cooked fresh lobster meat
    • 1 pound small red potatoes
    • 2 tablespoons fresh tarragon
    • 1/3 cup scallion

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover 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. Leave water boiling ...

View full recipe at Epicurious

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