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Lobster Wedge Salad with Creamy Tarragon Vinaigrette

Lobster Wedge Salad

This Lobster Wedge Salad features baby gem lettuce wedges dressed with a tarragon vinaigrette and topped with meaty chunks of lobster, crisp bacon, poached asparagus, hard-boiled eggs, and shaved radish.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Course Main Course, Salad
Servings 4

Equipment

  • 1 baking sheet
  • 1 small pot
  • 1 immersion blender
  • 1 mandoline

Ingredients
  

  • 4 large eggs
  • ½ tsp baking soda**
  • 1 bunch asparagus ends removed, coarsely chopped
  • ¼ cup unsalted butter softened
  • 1 clove garlic minced
  • 2 tbsp fresh parsley finely chopped
  • ½ tsp salt
  • 4 lobster tails halved
  • 4 strips bacon
  • 4 heads baby gem lettuce quartered
  • 1 batch Creamy Tarragon Vinaigrette see below
  • 2-3 radishes shaved thin
  • Fresh sprigs of dill for serving

Creamy Tarragon Vinaigrette

  • 1 shallot coarsely chopped
  • 2 tbsp tarragon leaves tightly packed
  • 1 tsp salt
  • ⅔ cup olive oil
  • ⅓ cup white wine vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Instructions
 

For the Vinaigrette

  • Place all the ingredients in a bowl or a mixing glass. Use an immersion blender to blend everything together until rich and creamy. Chill until ready to serve.
    1 shallot, 2 tbsp tarragon leaves, 1 tsp salt, ⅔ cup olive oil, ⅓ cup white wine vinegar, 1 tbsp honey, 1 tbsp Dijon mustard

For the Salad

  • Place the eggs in a small pot and cover with cold water. Add the baking soda and bring to a boil. Reduce to a simmer and cook for 10 minutes. Transfer to an ice bath and let cool for 10 minutes before peeling.
    4 large eggs, ½ tsp baking soda**
  • Wipe out the pot you used to cook the eggs in and place the asparagus inside. Cover with cold water and bring to a boil. Salt the water and cook for 3-5 minutes or until the asparagus is al dente. Transfer it to the ice bath as well and let cool for 10 minutes.
    1 bunch asparagus
  • Place the butter, garlic, salt, and parsley in a bowl and mash the ingredients together with a fork.
    ¼ cup unsalted butter, 1 clove garlic, 2 tbsp fresh parsley, ½ tsp salt
  • Arrange the lobster tails on a baking sheet, cut side up. Spread the butter on the lobster flesh. Arrange the bacon on the baking sheet as well and place it under the broiler for 3 minutes. Take the lobster off of the baking sheet and flip the bacon, broil for 3 minutes more or until the bacon is crispy.
    4 lobster tails, 4 strips bacon
  • Extract the lobster meat from the shell and chop it into bite-sized pieces. Chop the bacon as well and set both aside.
  • Take the eggs out of the ice bath and drain the asparagus. Peel the eggs and quarter them.
  • Arrange four lettuce wedges on a plate. Drizzle the lettuce with the vinaigrette. Top with asparagus, lobster, bacon, eggs, radish, and fresh dill. Repeat with the remaining wedges. Serve immediately.
    4 heads baby gem lettuce, 1 batch Creamy Tarragon Vinaigrette, 2-3 radishes, Fresh sprigs of dill

Notes

** The baking soda helps break down the eggshell for easier peeling.
Keyword bacon, lettuce, lobster, tarragon