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Lobster Salad with Tarragon-Shallot Dressing
from the kitchen of Sharmagne Leland-St. John

1 12 to 1 34 pounds cooked lobster, shells removed
1 head Boston lettuce
1 cup arugula leaves

Salad Dressing:
3 shallots, minced
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons rice vinegar

Combine all the dressing ingredients in the jar of a blender and pulse until well blended.
Wash the lettuce and arugula and arrange on individual salad plates. Cut the lobster into
bite sized pieces and place atop the lettuces. Drizzle with tarragon-shallot mixture.


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