Lobster, Corn, and Potato Salad with Tarragon

Ingredients

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

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