Lobster Cocktail With Oven-Dried Cherry Tomatoes

Name: Lobster Cocktail With Oven-Dried Cherry Tomatoes
Ingredients: 2 live lobsters, about 1 3/4 pounds each, placed in the freezer 30 minutes before cooking; 2 tablespoons mayonnaise; 1 tablespoon tomato ketchup; 2 teaspoons chopped tarragon; 2 Boston lettuces, leaves separated and washed; sea salt and freshly ground black pepper; 16 cherry tomatoes; olive oil to drizzle; 1 shallot, peeled and chopped; 1 garlic clove, peeled and chopped; 2 teaspoons red wine vinegar; good-quality brioche

12 ingredients

6 steps

Ingredients

2 live lobsters, about 1 3/4 pounds each, placed in the freezer 30 minutes before cooking
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
2 teaspoons chopped tarragon
2 Boston lettuces, leaves separated and washed
sea salt and freshly ground black pepper
16 cherry tomatoes
olive oil to drizzle
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 teaspoons red wine vinegar
good-quality brioche

Directions

1

Bring a pan of salted water to a boil over high heat.
2

Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into the cross on the head to kill each one instantly.
3

Plunge the lobsters straight into the boiling water and cook them for 11 minutes.
4

Remove from the water and place on a tray to cool down.
5

When cool enough to handle, carefully extract the meat.
6

Cover and refrigerate for 1 hour.