The freshest corn is so delicious that you don’t need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What’s not to love? It’s no question.
Ingredients
Serves 4
Step 1
Fill a large bowl with ice and cold water, and set it aside.
Step 2
In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
Step 3
Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
Step 4
Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
Step 5
In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
Step 6
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
Step 7
In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
Leave a Review
Reviews (5)
Back to TopWow! This is a keeper. Lightly grilled the corn but otherwise followed the recipe. Did not have fresh cayenne so added a few drops of Tabasco. Would hesitate to expect this to feed four. Served my husband and myself and had just enough left for a light lunch. Used precooked, frozen lobster for convenience and not to heat up the kitchen.
peggyanne5
Toronto, Canada
8/19/2020
This was an excellent summer dinner. I paired it with salad greens and a three bean salad with chocolate zucchini sour cream cake for dessert. Everything came together well. I had done all the prep before hand, but the corn in the dressing 10 minutes before assembling the salad, put the corn & dressing, tomatoes , and lobster together and plated on garden lettuce. Everyone loved it and it now replaces my regular lobster salad recipe. I only wish I could show you the picture! Easy, delicious, perfect for a dinner party.
kgockley
Stowe, VT
8/6/2018
A great summer meal on a hot night. Made it for a friend and she loved it. Used lobster tails , farm fresh corn and tomatoes. For the bed of greens, I used farm fresh arugula and mixed baby greens. It was great to use the local bounty of New England's summer at it's best!
bet9065
Marlborough, MA
7/24/2017
Quite delicious, but not sure cooking the lobster in the tomato mixture made any difference, but it wasn't too difficult to do that part of the recipe. I mixed in the butter lettuce, never like just using it for decoration, may as well make it easy to eat.
bethalane
Carson City, NV
2/13/2017
I made this but short cutter the lobster with just steamed lobster tails in the same broth. It was fabulous. My husband and I thought it was the best for a summer dinner or lunch. We can't wait to serve it to guests. It is a little time consuming to make but worth it.
Anonymous
Fort Lauderdale
7/29/2016
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