Seafood with Tarragon

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup cooked lobster meat
  • 1 cup crabmeat
  • 1 cup shrimp, cut into bite-size pieces
  • 1 tablespoon vinegar, preferably tarragon vinegar
  • ΒΌ cup finely chopped green onions
  • 2 tablespoons finely chopped chives
  • 1 tablespoon minced fresh tarragon, or more
  • Mayonnaise
  • Lobster claws for garnish


  1. Combine all ingredients except lobster claws. Use just enough mayonnaise to bind the mixture.

  2. Serve on a bed of well-chilled Bean Sprouts Vinaigrette. Garnish with lobster claws.

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