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" Salad Ingredients \u2022 2 1\u00BD-lb. live lobsters, rinsed under cold water \u2022 8 quail eggs (or 2 hen&amp;#039;s eggs) \u2022 Dash of white or cider vinegar \u2022 1 Yukon Gold potato, peeled and cut into \u00BC-inch dice (1 cup) \u2022 3 T extra-virgin olive oil \u2022 1 T red-wine vinegar \u2022 Salt and freshly ground black pepper \u2022 2 hearts of romaine lettuce, leaves separated \u2022 3 ears of corn, shucked (2 cups fresh corn kernels) \u2022 12 cherry tomatoes, halved (1 cup), or 1 large tomato, in \u00BC-inch dice \u2022 1 avocado, peeled, pitted, and cut into 12 wedges \u2022 1 large carrot, peeled and cut into \u00BC-inch dice (\u00BE cup) \u2022 \u00BD stalk celery, thinly sliced (\u00BC cup) \u2022 2 sprigs tarragon, leaves only (2 T) Directions  To cook the lobsters, bring a few inches of salted water to a boil in a stockpot. Stack the lobsters in the pot, with the corncobs on top. Cover, and steam for 10\u201312 minutes. Drain. When the corn is cool enough to handle, slice the kernels off the cob and set aside. When the lobsters have cooled, crack the claws and remove the meat. Shell the tails, then run a sharp knife along the skin where the vein is. Remove the vein and cut the tails crosswise into 4 slices. Cover and refrigerate. Put the quail eggs into a pot of cold water with the dash of vinegar. Bring to a boil and remove from the heat. Run cold water over the eggs. Once cool enough to handle, shell and set aside. (If using hen&amp;#039;s eggs, place them in cold water, bring to a boil, then remove from heat and let sit 10 minutes before shelling.) Bring a pot of salted water and the potatoes to a boil. Cook until tender, about 10 minutes. Drain. In a bowl large enough to hold the salad, whisk together olive oil and red-wine vinegar; season with salt and black pepper. Toss the vinaigrette with the romaine lettuce, corn, tomatoes, avocado, carrots, celery, lobster, and potatoes. Cut the quail eggs in half (or the hen&amp;#039;s eggs in quarters) and garnish the salad with them. Sprinkle with tarragon leaves and drizzle the dressing on top or pass on the side. Makes 4 servings. Tarragon Dressing Ingredients \u2022 2 T mayonnaise \u2022 1 T cr\u00E8me fra\u00EEche \u2022 2 tsp. water \u2022 1 tsp. Dijon mustard \u2022 1 tsp. red-wine vinegar or sherry vinegar \u2022 2 tsp. chopped chives \u2022 2 sprigs tarragon, leaves chopped (1 T) \u2022 1 sprig flat-leaf parsley, leaves chopped (1 T) \u2022 Salt and freshly ground black pepper Directions  In a small bowl, whisk all of the ingredients together. Season with salt and black pepper. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2630/lobster-cobb-salad-recipe-a-64907/>