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Lobster, Corn, and Potato Salad with Tarragon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant lobster, corn, and potato salad is a celebration of fresh, seasonal flavours. Combining succulent lobster meat with sweetcorn and tender red potatoes, it offers a sophisticated twist on a classic summer salad. The addition of fresh tarragon and a light lemon vinaigrette provides a delicate aniseed note and a bright, citrusy lift that perfectly complements the rich seafood. It is an ideal dish for alfresco dining or a special weekend lunch when you want something that feels indulgent yet remains wonderfully light.

As a heart-healthy option, this recipe swaps heavy mayonnaise for heart-healthy extra-virgin olive oil and fresh herbs. The inclusion of vibrant cherry tomatoes and bitter frisée adds a pleasing contrast in texture and colour, ensuring every bite is balanced. High in lean protein and essential nutrients, this homemade seafood salad is as nourishing as it is delicious. Serve it slightly warm or at room temperature for the best flavour profile.

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Ingredients for Lobster, Corn, and Potato Salad with Tarragon

  • 4 (1 1/2-lb) live lobsters or 675g cooked fresh lobster meat

  • 450g small red potatoes

  • 3 ears corn

  • 40ml fresh lemon juice

  • 1 1/2 to 2 tablespoons chopped fresh tarragon

  • 1/2 teaspoons Dijon mustard

  • 1/2 teaspoons salt

  • 60ml extra-virgin olive oil

  • 475ml grape or cherry tomatoes, halved

  • 240ml coarsely chopped frisée (French curly endive)

  • 50g sliced spring onion

How to make Lobster, Corn, and Potato Salad with Tarragon

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.

Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.

Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and spring onion in a large bowl and season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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