Lobster Cocktail With Oven-Dried Cherry Tomatoes

• 2 live lobsters, about 1 3/4 pounds each, placed in the freezer 30 minutes before cooking
• 2 tablespoons mayonnaise
• 1 tablespoon tomato ketchup
• 2 teaspoons chopped tarragon
• 2 Boston lettuces, leaves separated and washed
• sea salt and freshly ground black pepper
• 16 cherry tomatoes
• olive oil to drizzle
• 1 shallot, peeled and chopped
• 1 garlic clove, peeled and chopped
• 2 teaspoons red wine vinegar
• good-quality brioche

1. Bring a pan of salted water to a boil over high heat.
2. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into the cross on the head to kill each one instantly.
3. Plunge the lobsters straight into the boiling water and cook them for 11 minutes.
4. Remove from the water and place on a tray to cool down.
5. When cool enough to handle, carefully extract the meat.
6. Cover and refrigerate for 1 hour.

live lobsters, mayonnaise, tomato ketchup, tarragon, boston lettuces, salt, tomatoes, olive oil, shallot, garlic, red wine vinegar, good

Taken from www.foodrepublic.com/recipes/lobster-cocktail-with-oven-dried-cherry-tomatoes-recipe/ (may not work)