Lobster, Corn, and Potato Salad with Tarragon

Ingredients

• 2 cups cherry tomatoes halved
• 0.5 teaspoon dijon mustard 
• 3  ears corn 
• 1.5 tablespoons tarragon fresh chopped
• 1 cup salad leaves curly endive french coarsely chopped ( curly endive)
• 2.5 tablespoons juice of lemon fresh
• 6 lb pd of lobster fresh cooked
• 0.3 cup olive oil extra virgin extra-virgin
• 1 lb potatoes - remove skin red
• 0.5 teaspoon salt 
• 0.3 cup spring onion sliced

Equipment

• bowl
• whisk
• pot
• slotted spoon
• tongs
• colander

Directions

1. Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
2. Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes.
3. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
4. Boil corn in same water until crisp-tender, about 3 minutes, then drain.
5. When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
6. Cut meat into 1-inch pieces.
7. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
8. Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
9. Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
10. Lobster may be cooked 1 day ahead