Exactly one week ago, on August 6th, I celebrated my
33rd fifth 29th birthday. My husband and I called off work, and he had the entire day planned out, babysitting and all. How exciting! We started the day off at the Parc Bistro for brunch, where I enjoyed some amazing bouillabaisse, and he had the bourbon shrimp BLT. Look at the evidence below - I'm turning my husband into a food blogger! We then went for a couple's massage, had an appointment for a new tennis racquet fitting for me, had my favorite fish tacos for dinner, and played tennis with my new racquet. Start to finish, it was a pretty amazing day!
Well, that was last Wednesday. Since it's still technically my birthday week (haha!), I thought I'd treat myself to a little lobster. Okay, that was a pretty weak transition from my birthday to the recipe, but it's the best I could do! We typically only indulge in lobster two-to-three times a year, usually when live lobster goes on sale for $6.99/lb. I combined the steamed lobster with freshly picked corn and tomatoes from the garden along with a yummy tarragon mayonnaise. After chilling it, I served it over romaine lettuce to make a lettuce wrap. It's light, simple and delicious, and the tarragon mayonnaise doesn't overpower the beautiful flavor of the lobster.
I whipped out my cell phone just in time to capture... The Evidence:
- 2 c lobster, cooked, shelled and chopped
- 1/4 c corn
- 1/4 c tomatoes, seeded and diced
- 1/4 c mayonnaise
- 1/2 tbsp fresh tarragon, chopped (or 1/2 tsp dried tarragon)
- 1 tsp freshly squeezed lemon juice
- Salt, to taste
- Pepper, to taste
- Romaine Lettuce
Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
Evenly spoon the lobster salad into the centers of the romaine lettuce.
Up close and personal: