Lobster Salad for Mom
2 lobsters (1¾ -2 lbs each)
½ cup Duke’s mayonnaise
juice from half of a lemon
½ teaspoon dry Coleman’s mustard ¾ cup celery, small diced
¼ cup white onion, small diced
1 tablespoon tarragon leaves, chopped fine
Small head butter lettuce, leafed ½ avocado, sliced into chunks
1 small tomato, cut into chunks
olive oil for drizzling
Fill a large pot with water and salt it heavily. The water should taste salty like the sea. Bring the water to a boil. While the water comes to a boil, prepare the lobster.
Place the lobster flat on a cutting board. Using a heavy, sharp knife, place the tip of the knife where the body meets the head and firmly cut down through the head to humanely kill the lobster. Once the water is boiling, carefully lower in the lobster. Cover the pot, return to a boil and cook for 7-11 minutes depending on the size. Start with 7 minutes for a one pound lobster and add 2-3 minutes for each additional pound. The lobster is done when the shell is bright red and the meat turns from translucent to white. Check the meet by cracking the lobster open where the tail meets the body. After cooking, remove the lobster, place in a bowl or on a tray and let sit for 5 minutes before removing the meat. Remove and chop the meat in large chunks.
To make the lobster salad, mix the mayonnaise, lemon juice, Coleman’s mustard, celery, onion, tarragon and lobster meat in a bowl. Taste for seasoning and adjust if desired.
You can serve the lobster salad over butter lettuce leaves, sliced avocado and chunks of tomatoes then drizzled with olive oil or turn it into a lobster roll.