Author Notes
This is a simple, easy salad that makes a great starter for any meal. The sweet lobster meat and corn are a wonderful compliment next to the creamy cool avocado. Everything is tied together with a simple lemon vinaigrette. —LittleRedKitchen
Ingredients
- For the salad:
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2
1 1/4 - 1/2 pound lobsters
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3
ears sweet corn, kernels removed from cob
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1
avocado, cut into 1/2 inch dice
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1
tomato, cut into 1/2 inch dice
- For the vinaigrette:
-
1/2 teaspoon
dijon mustard
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1 tablespoon
fresh lemon juice
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2 tablespoons
white wine vinegar
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1/3 cup
extra virgin olive oil
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salt and pepper to taste
Directions
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In a large pot place 2 inches of salted water, set a steaming rack on top and steam your lobsters for 12-14 minutes. As an alternative you can also boil them for 10-12 minutes until bright red.
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Remove the lobsters from the pot and immediately plunge into a large bowl full of ice water to stop the cooking process.
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Remove the meat and cut into 1/2 to 3/4 inch pieces. Not too small, you want to see the lobster!
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Place the lobster in a mixing bowl with the diced avocado and tomatoes.
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Take the stripped kernels and saute them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.
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In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
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Drizzle the vinaigrette over the lobster mixture until it just coats everything, taste and add more if necessary. You may not need it all, reserve the vinaigrette for a later use. Adjust seasoning if necessary.
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Lobster salad can be served right away or chilled for later use, the acid from the lemon and vinegar will keep your avocados from turning brown.
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