Brooke takes her traditional lobster salad for her lobster roll adds a few more ingredients to make it really stand out. I love the added fresh tarragon and the texture from the crunchy celery and green onions. Brooke serves this salad with snow peas and radishes.
Special Occasion Lobster Salad
recipe by Brooke Dojny for Dishing Up Maine
3 tablespoons fresh tarragon
1 tablespoon grainy Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
3 1/2 cups diced cooked lobster meat (about 1 pound)
2/3 cup minced celery (about 1 medium rib)
4 thinly sliced scallions
salt and pepper
bibb lettuce leaves
1 cup trimmed and blanched snow peas
4 radishes, thinly sliced
To make the dressing, whisk together the mayonnaise, tarragon, mustard, lemon zest, lemon juice, and cayenne in a small bowl.
To make the salad, toss together the lobster, celery, and scallions. Add most of the dressing and stir gently but thoroughly to mix. The salad can be made up to 4 hours ahead and refrigerated, covered.
To serve, stir the salad, adding more dressing if necessary, and season with the salt and pepper to taste. Serve on top of bibb lettuce leaves, and arrange snow peas and radishes along the edge.