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
- 1⁄2 small bulb fennel, thinly sliced
- Flake sea salt, such as Maldon, to taste
- Bibb lettuce leaves, for serving
- 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.