Tarragon Lobster Salad - cooking recipe

Ingredients

4 (1 1/2 lb) live lobsters
1 large shallot, finely chopped
3 tablespoons lemon juice
1/3 cup mayonnaise
1/2 teaspoon salt
2 tablespoons fresh tarragon, finely chopped
1/4 teaspoon black pepper
hot dog bun, spit top (optional)

Preparation

Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
Return water to a boil and repeat with the next 2 lobsters.
While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
Cut meat into 1/2 inch pieces.
Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
Add lobster meat to the mayo blend and toss gently to coat.
If serving on hot dog buns, butter and grill or toast the buns if desired.
Enjoy this simple and delicious rite of summer!