Source: dLife

The classic lobster salad, with tarragon and paprika, served over arugula.

Servings

0.33 cup mayonnaise
2 tsp fresh lemon juice
1 tsp dijon mustard
1 tsp extra virgin olive oil
1 tbsp fresh tarragon , chopped
0.25 tsp salt (optional)
0.25 tsp black pepper , ground
0.12 tsp hot red pepper flakes , ground
0.12 tsp paprika
24 oz arugula , 4 cups (or other lettuce leaves)
1 fresh tomatoes , cut into 8 wedges
1 lb lobster tails

1 In medium bowl, combine mayonnaise, lemon juice, mustard, olive oil, tarragon, salt, black pepper, red pepper, and paprika.
2 Bring large pot of lightly salted water to boil. Boil lobster tails until just firm and opaque throughout, 8 to 9 minutes.
3 Using tongs, drain and rinse tails under cold water. Cut each tail in half lengthwise, cracking shell (if the meat is not opaque all the way through, boil halved shells for another minute or so).
4 Scoop lobster meat from shells with your fingers. Cut into bite-size pieces (about 2 cups lobster meat). Gently fold lobster meat into the mayonnaise mixture.
5 Cover and refrigerate at least four hours to overnight.
6 Just before serving, arrange greens on serving plates.
7 Top with lobster salad and garnish with tomato wedges.

To keep the tails from curling as they cook, skewer them lengthwise with short metal or bamboo skewers.