Lobster and Green Bean Salad with Lemon-Tarragon Dressing

  • Servings: 4

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

How to make this recipe

  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.

Suggested Pairing

A lush Chardonnay with little oak will harmonize with the sweet lobster and refreshing tarragon in this creamy salad.

Contributed By Published July 2002

500827 recipes/lobster-and-green-bean-salad-with-lemon-tarragon-dressing 2013-12-06T23:35:48+00:00 Michael Leviton spring|summer|barbecue-cookout|salads|4|fast|make-ahead|lunch july-2002,lobster salad,seafood recipe,green bean salad,lemon tarragon dressing,michael leviton,summer vegetables recipes,lobster-and-green-bean-salad-with-lemon-tarragon-dressing 500827

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