Lobster Cocktail

  • Serves

    serves 4-6


At CRU on Nantucket, Massachusetts, chef Erin Zircher has crafted a menu focused on seasonal, locally grown produce and a bounty of shellfish and seafood from the rich waters surrounding the island. This simple, understated appetizer, a combination of preserved lemon, tarragon, olive oil, and lobster, is one of our favorites; when available, we prefer to use Maine lobster for it's sweeter flavor.


  • 2 (1 lb.) live Maine lobsters, cooked, chilled, and shelled
  • 3 tbsp. fresh lemon juice, plus wedges for serving
  • 3 tbsp. tarragon leaves
  • 3 tbsp. olive oil
  • 1 tbsp. minced preserved lemons, seeds removed
  • 12 small bulb fennel, thinly sliced
  • Flake sea salt, such as Maldon, to taste
  • Bibb lettuce leaves, for serving


Step 1

Cut lobster tails into 1" pieces and halve the claws; transfer to a bowl. Add the lemon juice, half the tarragon, oil, preserved lemon, fennel, and salt; toss to combine. Line individual serving dishes with lettuce leaves and top with lobster mixture; garnish with remaining tarragon and serve with lemon wedges on the side.

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