Herbed Corn And Lobster Salad
serves 4-6
Recipe from Washington Post
Filled with fresh corn, sweet onion, celery and lobster, this summer salad can easily be made 1 day ahead, to be served on a summer buffet, as an appetizer or for lunch.
Read more about this recipe at the Washington Post.
ingredients
Zest of 1 large lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon sugar
3 tablespoons chopped assorted herbs, such as basil, chives, parsley and oregano
3 tablespoons olive oil
1 pound cooked/steamed lobster meat, cut into 1/2-inch pieces (from two 1 1/4-pound lobsters)
1 1/4 to 1 1/2 cups cooked sweet corn kernels, (the kernels of 3 ears of sweet corn cut from the cob)
2 to 3 ribs celery, cut into kernel-size pieces (3/4 cup diced)
1 small sweet onion, (3 to 4 ounces), cut into corn kernel-size pieces (3/4 to 1 cup diced)
timer
prep: 20 minutes
total: 25 minutes
tools
whisk
large bowl
instructions
1. Whisk together the lemon zest and juice, vinegar, salt and pepper to taste, the sugar and the herbs in a bowl large enough to hold all the salad ingredients. Slowly add the oil, whisking to combine.
2. Add the lobster meat, corn, celery and onion; stir to distribute evenly in the dressing. Taste and adjust seasoning as needed.
3. Cover and refrigerate until ready to serve. Stir to redistribute the dressing just before serving.
(Image courtesy of Dominic Bracco II for the Washington Post.)
