Corn Tomato And Lobster Salad Recipes

Steps:

• Fill a large bowl with ice and cold water, and set it aside.
• In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
• Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
• Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
• In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
• Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
• In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

Steps:

• For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
• Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
• For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
• Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Steps:

• Bring a large pot of water to a boil over high heat.
• Insert the tip of a large chef knife just below the eyes of each lobster-this will kill them instantly. Add the lobsters to the pot of boiling water, making sure they are completely submerged. Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
• When the lobsters have cooled, twist off the tails and claws from the bodies. Save the bodies for another use, or discard.
• Place the tails on their sides, and crush gently with the heel of your hand to break open the shells. Carefully pull out the tails. Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley. Cut each half crosswise into six or seven pieces.
• Use the back of a large not-precious knife to break open the shell on the claws. Remove the claw meat, and cut each claw into three or four pieces. Carefully crack the shells of the knuckles and remove the meat. You should have about 12 ounces of lobster meat total.
• Slice the bacon into 3/8-inch-thick slices. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons. Heat a large sauté pan over medium heat for 1 minute. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels. Reserve the fat in the pan.
• Return the pan to medium-high heat. Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper. Sauté over medium heat 3 to 4 minutes, until the corn is just cooked and tender. Remove to a platter or baking sheet to cool.
• While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/3 cup olive oil and a pinch of cayenne. Taste for balance and seasoning.
• Cut the avocados in half lengthwise. Remove the pit and peel. Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt. Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
• Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl. Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like. Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them. Toss the parsley into the lobster salad, and arrange it over the lettuce. Scatter the basil over the top.
• You can boil and prepare the lobsters, make the vinaigrette, and sauté the bacon and corn ahead of time. Prepare the avocado and tomatoes just before serving.

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
• In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Steps:

• Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
• Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
• Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

Steps:

• Mix the first 5 ingredients together.
• Add avocado, onions, corn and tomatoes. Toss into dressing.
• Season with salt and pepper.
• Let sit for 30 minutes, toss and enjoy!

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Steps:

• Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
• Evenly spoon the lobster salad into the centers of the romaine lettuce.
• Enjoy!