Lobster Parisienne

This is old-school French entertaining at its most refined. Cooked lobster meat gets chopped and tossed in a mustardy, herb-flecked mayonnaise dressing, then stuffed back into the shells and served cold on lettuce-lined plates. It looks like a restaurant first course but involves zero cooking.

The dressing does a lot with very little. Tarragon vinegar gives it a distinctly French character, sharper and more aromatic than plain white vinegar. Lemon juice adds brightness, prepared mustard brings a mild bite, and minced chives and parsley keep it fresh and green. Together they enhance the lobster without burying it.

Chilling the dressed lobster before stuffing the shells is important. Cold lobster salad holds its shape better when mounded into the tails, and the flavors tighten up and meld in the fridge. Warm lobster salad would slump and taste flat by comparison.

Serve this as a starter before a roast or steak. It sets a luxurious tone for the meal without filling anyone up before the main course.

Chef Tips

• Chop the lobster into uniform bite-sized pieces. Too fine and it turns into paste; too large and the dressing can’t coat it evenly.
• Use real mayonnaise, not reduced-fat or salad dressing. The richness matters here and anything lighter tastes thin against lobster.
• If you can’t find tarragon vinegar, use white wine vinegar with a pinch of dried tarragon steeped in it for 10 minutes.
• Let the stuffed tails chill for at least 30 minutes before serving so they’re properly cold.

Variations

• Add a tablespoon of finely diced celery for a subtle crunch.
• Fold in a teaspoon of capers for briny pops that pair well with the lobster.
• Serve the lobster salad in avocado halves instead of the shells for a more casual presentation.