Active Time

　　1 hour

　　Total Time

　　2 hours

　　This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

　　

Ingredients

4–6 servings

　　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

　　

Step 1

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.

　　

Step 2

Return water to a boil and cook remaining 2 lobsters in same manner.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

　　Cooks' Note

　　• Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.