Heat a large pot of salted water over high heat until boiling. While waiting for water to boil, remove the tails and claws from the lobster and discard the bodies. When the water comes to a boil, turn off the heat, add the tails and claws, and cover. Let the tails sit in the boiling water for 6-7 minutes, then remove and plunge them into an ice bath. After another 2-3 minutes, remove the claws and plunge them into the ice bath.
When the lobster parts are cool, remove the meat from the shells, chop the meat into large pieces and refrigerate until ready to use. May be done the day before.
Combine mayonnaise, garlic, lemon zest, lemon juice, shallot, tarragon and chives in a bowl and whisk until well combined. Add lobster meat to mayonnaise sauce and toss to coat evenly. Season to taste with salt and pepper.
To serve, spoon lobster salad onto endive leaves or over mixed greens.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/08/tarragon-lobster-salad/