- 4 (1 1/2 pound) live lobsters
- 1 pound small red potatoes
- 3 ears corn
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh tarragon
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 cups grape or cherry tomatoes, halved
- 1 cup coarsely chopped frisee (French curly endive)
- 1/3 cup sliced scallion
- Prepare lobster, potatoes, and corn: Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
- Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
- Boil corn in same water until crisp-tender, about 3 minutes, then drain.
- When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
- Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
- Make vinaigrette: Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
- Assemble salad: Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisee, and scallion in a large bowl and season with salt and pepper.