Salad:

• 10 ounces steamed lobster meat (I use claw knuckle and tail meat)
• 4 tablespoons celery, finely chopped
• Squeeze of lemon juice
• 1 tablespoon mayonnaise
• Sea salt to taste
• 1/4 cup bacon bits (I chopped up cooked bacon)
• 1/4 cup cheddar cheese, shredded
• 2 hard-boiled eggs, chopped
• 1/4 cup cherry tomatoes, halved
• 1 avocado, diced
• 6 cups gem lettuce

Tarragon dressing:

• 1/4 cup milk of choice (I used full-fat coconut milk)
• 1/4 cup mayonnaise
• 1 tablespoons tarragon vinegar (it’s okay if you don’t have)
• 1 tablespoon fresh tarragon, chopped
• 1 garlic clove, minced
• 1/4 shallot, minced
• 1/4 teaspoon whole grain mustard
• 1 dash hot sauce
• 1/2 tablespoon scallion, chopped
• 1/2 tablespoon dried oregano
• Sea salt and black pepper to taste