Title: Lobster Salad with Tarragon Vinaigrette
Categories: Salad Dressing
Yield: 4 Servings

4	qt	Water
2	tb	Salt
2		1-1/2 to 1-3/4 pound live lobsters
2		Shallots; minced
1 1/2	ts	Fresh tarragon; minced
1 1/2	ts	Fresh parsley; minced
1/4	ts	Salt
1/4	ts	Pepper
1/2	c	Olive oil
3	tb	Fresh lemon juice
2	tb	White wine vinegar
1	lb	Bibb lettuce
		Garnish: fresh tarragon sprigs

Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.

Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.

Break off tails. Remove stomachs and intestinal veins.

Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into 1/2-inch slices. Chill lobster meat.

Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.

Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired. Yield: 4 servings.

Note: Shrimp and crab also work well in this recipe. Southern Living Magazine, July 1997

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