Lobster Salad Recipe

For Lobster Salad:
Cut lobster meat into 1/2 inch dice. Place the cucumber in a colander for at least 5 minutes to drain. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.

For Tarragon Mayonnaise:

Place egg yolk, mustard and tarragon in bowl and wisk until blended (if using food processor pulse for a few seconds ).

Drizzle the oil into the bowl while whisking constantly. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated.
(if using a food processor - With the machine on, add half the oil by pouring it in at a slow but steady speed. Alternate the last half of the oil with the lemon juice until both are incorporated)

Whisk in the ice water (if using processor add the ice water and pulse for a few seconds). Season to tase with salt, pepper and cayenne. Wisk or pulse.