Name: Block Island Lobster Salad with Citrus Vinaigrette
Yield: 4 Servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons mayonnaise; 1 tablespoon fresh orange juice; 2 teaspoons finely chopped fresh tarragon; 2 tablespoons olive oil, plus more for drizzling; 1 tablespoon fresh lime juice, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 1–1¼-pound lobsters, steamed, meat picked and cut into large pieces, or 2 cups picked cooked lobster meat; 1 large or 2 small tomatoes, seeds removed, chopped; ½ English hothouse cucumber, peeled, cut into ¼-inch pieces; 1 small head of Bibb lettuce, leaves separated; 1 avocado, sliced; ½ cup pea shoots (tendrils); 2 tablespoons very coarsely chopped fresh chives

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Alex Lau

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

Recipe notes