Lobster and Green Bean Salad with Lemon-Tarragon Dressing

• FAST
• MAKE-AHEAD

Ingredients

1. Salt
2. 1/2 pound green beans, cut into 2-inch lengths
3. 1/2 cup crème fraîche or sour cream
4. 1 teaspoon finely grated lemon zest
5. 1 tablespoon fresh lemon juice
6. 1 1/2 teaspoons seasoned rice vinegar
7. 1 tablespoon chopped tarragon
8. Freshly ground pepper
9. 1 1/4 pounds cooked lobster meat (from three 1 1/2-pound lobsters), cut into 1-inch pieces

1. In a large pot of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain the beans in a colander and refresh under cold water. Drain and pat dry.
2. In a large bowl, mix the crème fraîche with the lemon zest, lemon juice, vinegar and tarragon. Season with salt and pepper. Add the lobster and green beans and toss to coat.