We suggest trying out a crowd-pleasing dish that combines a progression of flavors, temperatures, and textures. This Cold Lobster Salad with Truffle and Tarragon recipe is perfect for the holiday season and sure to impress your guests. Follow the instructions below to make it.
Cold Lobster Salad with Truffle and Tarragon
Lobster is a festive ingredient. It can turn even the most ordinary into something special (think mac and cheese, for one), and paired with truffle; it will surely please a holiday crowd. This version is light but decadent, and the tarragon is a must. Be bold when seasoning the dish because the right amount of salt and pepper will make a huge difference in taste.
Yield: 6 servings
Ingredients
3/4 cup mayonnaise
3 tablespoons lemon juice
1 tablespoon truffle oil
3 tablespoons tarragon, minced
1 tablespoon parsley, minced
2 1/2 lb cooked lobster meat, diced into large pieces
20 leaves Bibb lettuce
4 tablespoons slivered almonds, toasted
Kosher salt and black pepper, to taste
Directions
In a large bowl, combine mayonnaise, lemon juice, truffle oil, tarragon, and parsley and mix well—Season well with salt and pepper. Add lobster meat and gently combine. Wrap and chill until serving.
Divide bibb lettuce leaves evenly between 6 chilled serving plates. Sprinkle with almonds and top with a large spoonful of lobster salad.
Kitchen tools we adore: Plastic cutting boards
Although wooden cutting boards are aesthetically pleasing and add to the beauty of a kitchen, there may be more convenient options for frequent use. During the busy holiday cooking season, plastic cutting boards are preferred as they are lighter, easier to clean in a dishwasher, and can be sanitized with bleach after cutting raw meat and seafood. Our go-to size is 12’’ x 18’’, providing sufficient space for cutting and chopping. As they are reasonably priced (most being sold for under $25), we keep a few of these cutting boards handy. Available at Sears and Amazon.com
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