Midsummer Salad -Corn, Lobster with Cooling Lime Yogurt Dressing

Corn & Lobster Salad

• 2 1-pound lobsters, cooked
• 3 ears of sweet corn
• 3 ribs celery, diced
• 2 Cubanelle peppers, diced
• 1 Santa Fe Grande pepper, seeded, deribbed, very finely chopped (can substitute Serrano)
• freshly ground white pepper, to taste
• lettuce leaves for serving

Lime Yogurt Dressing

• zest of 2 limes
• juice of 2 limes
• 3 tablespoons mayonnaise
• 1/4 cup plain yogurt (I use whole milk yogurt)
• 1 clove garlic, very finely chopped
• 1 teaspoon fresh tarragon, finely chopped
• 1 tablespoon fresh chives, finely chopped
• coarse sea salt & freshly ground white pepper to taste

1. Remove the meat from the claws and tails of the lobsters and cut into rough dice.
2. 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.
3. Add the diced celery and peppers. Refrigerate covered while you make the dressing.
4. Assemble all the dressing ingredients in a small glass jar. Shake well to combine. Taste for seasoning.
5. 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.