- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 20 Times
This started out as a vision: a rustic glazed green plate, holding a salad that I see as a summer vacation on a plate. Where is the vacation? Doesn’t matter. It’s just summer: high puffy clouds in a hot blue sky. It could be the coast of Maine or the coast of France. The simplicity of the ingredients is a testament to the elegant rich flavors. Wait—the vision continues. Serve this with ripe figs, a good chèvre, and a cool Bandol rosé from Provence.
When preparing this dressing it is important to crush—almost mash—the garlic. Sprinkling it with coarse salt makes the crushed garlic easier to mince.
- ¼ teaspoon coarse (kosher) salt
- 2 cloves garlic, crushed
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- ½ cup extra virgin olive oil
- Freshly ground black pepper, to taste
- 1½ cups fresh corn kernels (from 3 ears corn)
- 4 cups cut-up cooked lobster (see Note)
- 2 cups diced seeded ripe tomatoes (¼-inch dice)
- Salt and freshly ground black pepper, to taste
- 6 to 8 tablespoons Garlic Vinaigrette
- 2 bunches arugula (about 12 ounces), trimmed, rinsed, and patted dry
- ½ cup thinly slivered fresh basil leaves, for garnish
- 8 fresh nasturtium blossoms, for garnish (optional)
For the Vinaigrette: Sprinkle the salt over the garlic on a chopping board and finely mince the garlic. Combine this with the vinegar and the mustard in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the vinaigrette thickens. Season with pepper. Refrigerate, covered, until ready to use. Makes ¾ Cup.
1. Bring a saucepan of water to a boil. Add the corn kernels and cook until just tender, 1 minute. Drain into a colander and run under cold water to stop the cooking. Drain again and pat dry.
2. Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
3. Just before serving, season the salad with salt and pepper. Dress it lightly with the vinaigrette.
4. Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.
You’ll get 4 cups lobster meat from four 1½-pound lobsters.
© 2003 Sheila Lukins
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving, and 6 tablespoons of the Garlic Vinaigrette.