Lobster Salad with Tarragon and Champagne Vinaigrette

Method/Steps

1. If using frozen lobster tails, bring a large pot of water to a boil over high heat. Add the coarse sea salt. Put the lobster tails in the pot and boil them until the shells are bright red and the meat is almost opaque throughout, 8 minutes.

2. Prepare a large bowl full of ice. When the lobster tails are done, transfer them immediately to the tub and cover with ice. Chill the lobster in ice for 30 minutes. Remove the meat from the tails.

3. Chop lobster meat into bite-sized pieces.

4. In a large bowl, combine 2 Tbsp of the vinegar, lemon juice, 2 Tbsp of the olive oil, salt, pepper and tarragon; mix well. Add the lobster meat and gently turn the pieces in the vinaigrette until well coated.

5. Divide the mixed herbs evenly among individual shallow bowls or salad plates. Place about 1/2 cup of the lobster salad on top of each bed of herbs. Add the remaining olive oil and vinegar to the boll, mix well; serve immediately.