Author Notes
I bought a couple of lobsters and a few ears of corn Saturday at the Greenmarket. When I got home with all my purchases, this salad just "happened." It was a hot, sticky day, and this salad was the perfect thing to eat. It definitely will "happen" again. Next time, on purpose. Serve it with fresh sourdough bread and a glass of Puligny Montrachet. You're worth it! —ChefJune
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Makes
2 servings, multiplies easily
Ingredients
- Corn & Lobster Salad
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2
1-pound lobsters, cooked
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3
ears of sweet corn
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3
ribs celery, diced
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2
Cubanelle peppers, diced
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1
Santa Fe Grande pepper, seeded, deribbed, very finely chopped (can substitute Serrano)
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freshly ground white pepper, to taste
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lettuce leaves for serving
- Lime Yogurt Dressing
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zest of 2 limes
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juice of 2 limes
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3 tablespoons
mayonnaise
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1/4 cup
plain yogurt (I use whole milk yogurt)
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1
clove garlic, very finely chopped
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1 teaspoon
fresh tarragon, finely chopped
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1 tablespoon
fresh chives, finely chopped
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coarse sea salt & freshly ground white pepper to taste
Directions
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Remove the meat from the claws and tails of the lobsters and cut into rough dice.
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If you just brought the corn home from the Greenmarket, use it raw. Otherwise, briefly blanch the ears before removing the kernels. Put the lobster and corn into a nonreactive bowl.
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Add the diced celery and peppers. Refrigerate covered while you make the dressing.
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Assemble all the dressing ingredients in a small glass jar. Shake well to combine. Taste for seasoning.
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When you are ready to serve, pour as much dressing as you like on the salad. Toss to combine thoroughly. When all the components have a fine coating of the yogurt dressing, plate the salads. Pour the wine and enjoy.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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