PREPARATION:

For the salad:

1. Set a 1-gallon stock pot filled with 3 quarts of water and bring to a boil over high heat. When the water boils, place the corn in the pot and boil until the corn kernels are tender, 12 to 15 minutes. Remove the corn from the water and set aside to cool completely before cutting the kernels from the cobs.
2. In a large bowl, add the lobster meat, corn, shallots, ginger, mustard, tomatoes and edamame. Set aside. In a medium sized bowl, add the white wine, salt, pepper, lemon juice, and zest. Whisk in the tarragon oil to create and emulsion.
3. Add the dressing to the lobster mixture and toss to combine. Serve immediately with Bibb lettuce for garnish.

For the tarragon oil:

1. Remove the tarragon leaves from the stems and set aside. Prepare a 1 quart saucepan with 3 cups of water and bring to a boil. Set a medium bowl half filled with ice water near the stove top. Blanch the tarragon leaves in the boiling water for 5 seconds, immediately remove from the water and plunge in the ice water to cool. Remove the leaves from the ice water and pat dry with paper towels. Place the leaves in a bar blender with the olive oil and puree until smooth, about 15 seconds. Use a cheesecloth-lined fine mesh sieve to strain the oil. Set the oil aside until ready to use, or store in an air-tight container in the refrigerator for up to 2 weeks.

   This recipe was featured on the To Lobster with Love Episode of Emeril Green.