Tarragon Lobster Salad

Preparation Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat. Cooks' Note• Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.

Preparation Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat. Cooks' Note• Lobsters may be cooked and shelled 1 day ahead and chilled, covered. • Lobster salad may be made 1 day ahead and chilled, covered.