1/3 cup thinly sliced scallion (green and white parts)

Boston lettuce or leafy green lettuce leaves, for serving

Vinaigrette

3 tablespoons fresh lemon juice


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2 tablespoons chopped, fresh tarragon, plus some sprigs, for garnish

3/4 teaspoon country-style (coarse) Dijon mustard

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon sea salt, optional

1/3 cup olive oil

For the vinaigrette, in a small bowl, whisk together lemon juice, tarragon, mustard, black pepper and salt (if using). Add oil in a thin stream, whisking, until mixture thickens slightly. If not using right away, put in a shaker jar and shake before dressing salad.

For the salad, cook potatoes in a medium pot of boiling, lightly salted water. Drain. Cool slightly.

In a medium bowl, combine, lobster, potatoes, corn kernels, tomatoes, frisee and scallions. Drizzle with most of the vinaigrette. Toss well but gently. Taste for seasonings.

To serve, arrange lettuce leaves on a large, chilled platter or 6 individual salad plates. Arrange salad atop lettuce. Garnish with fresh tarragon sprigs. Makes 6 servings.

Scalloped lobster

This is a real Down East treatment. Very comforting. Served with basmati rice, if you like. Or fries. A side salad. Some more of that leftover corn; just stream it gently for a few minutes to plump it up. Sliced tomatoes, too.

5 tablespoons unsalted butter, clarified

1 tablespoon finely minced onion

1 cup plain dried (canned) bread crumbs

1/2 cup Ritz cracker crumbs

1 teaspoon paprika