Source: dLife

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

Servings

0.3333
0.3333 cup  mayonnaise 2.0
2 tsp  fresh lemon juice 1.0
1 tsp  dijon mustard 1.0
1 tsp  extra virgin olive oil 1.0
1 tbsp  fresh tarragon 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 0.125
0.125 tsp  hot red pepper flakes 0.125
0.125 tsp  paprika 24.0
24 oz  arugula 1.0
1 each  fresh tomatoes 1.0
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.