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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- Three 1 1/2-pound lobsters
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced tarragon
- 1 medium cucumberpeeled, seeded and cut into 1/4-inch dice
- Tabasco
- Salt and freshly ground pepper
- 2 medium scallions, thinly sliced
- 6 hot-dog buns
Method
- Bring a large pot of water to a boil.
- Plunge the lobsters in, head first, and cook until bright red all over, about 12 minutes.
- Transfer the lobsters to a bowl.
- Crack the lobster claws and knuckles and remove the meat.
- Twist the tails from the bodies and slit the undersides lengthwise with scissors.
- Remove the meat and discard the black intestinal vein that runs along the tail.
- Cut the lobster into 1/2-inch pieces.
- In a large bowl, mix together the mayonnaise, lemon juice, mustard and tarragon.
- Fold in the lobster meat and cucumber and season with Tabasco, salt and pepper.
- Cover and refrigerate the lobster salad for at least 30 minutes.
- Just before serving, mix in the scallions.
- Generously fill each hot-dog bun with lobster salad and serve.
