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
2 servings, multiplies easily
Corn & Lobster Salad
1-pound lobsters, cooked
ears of sweet corn
ribs celery, diced
Cubanelle peppers, diced
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
plain yogurt (I use whole milk yogurt)
clove garlic, very finely chopped
fresh tarragon, finely chopped
fresh chives, finely chopped
coarse sea salt & freshly ground white pepper to taste
In This Recipe
Remove the meat from the claws and tails of the lobsters and cut into rough dice.
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.
Add the diced celery and peppers. Refrigerate covered while you make the dressing.
Assemble all the dressing ingredients in a small glass jar. Shake well to combine. Taste for seasoning.
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.