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Lobster, Tomato, and Sweet Corn Salad with Garlic Vinaigrette

Updated February 23, 2016

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.

You’ll get 4 cups lobster meat from four 1½-pound lobsters.

4 servings

CostSplurge

Moderate

Total Timeunder 1 hour

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Moodfestive

Taste and Texturegarlicky, herby, light, sharp, tangy, tart

Type of Dishmain course salad

Ingredients

  • 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)

Instructions

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.

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.

Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.

Just before serving, season the salad with salt and pepper. Dress it lightly with the vinaigrette.

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.

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