Ingredients 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 Instructions 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. 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.