Corn, Tomato, And Lobster Salad
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
39
Spice
45
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
White Wine (dry)1 cup
Water1 cup
Onion (thinly sliced)2 sprigs
Tarragon (fresh)2 tbsps
Shallot (minced)2 tbsps
Champagne Vinegar2 tbsps
Lemon Juice (freshly squeezed)1 tsp
Lemon Zest (grated)1 tsp
Cayenne PepperDirections:
1
Fill a large bowl with ice and cold water, and set it aside
2
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
3
Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes
4
Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid
5
Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets
6
Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes
7
Remove the lobster from the ice water and set it on a rimmed baking sheet
8
Using kitchen shears, remove the lobster meat from the tail and claws
9
Use a knife to chop the lobster meat into bite- size pieces
10
You should have about 1 cup; set it aside
11
In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest
12
Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne
13
Add the corn kernels and mix together
14
Set aside for 10 minutes
15
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones
16
Add the tomatoes to the corn mixture
17
Add the lobster, tarragon, and parsley, and mix gently to combine
18
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
19
Stack 2 lettuce leaves on each of four plates
20
Divide the lobster salad evenly among the lettuce cups, and serve immediately
21
Fill a large bowl with ice and cold water, and set it aside
22
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
23
Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes
24
Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid
25
Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets
26
Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes
27
Remove the lobster from the ice water and set it on a rimmed baking sheet
28
Using kitchen shears, remove the lobster meat from the tail and claws
29
Use a knife to chop the lobster meat into bite- size pieces
30
You should have about 1 cup; set it aside
31
In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest
32
Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne
33
Add the corn kernels and mix together
34
Set aside for 10 minutes
35
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones
36
Add the tomatoes to the corn mixture
37
Add the lobster, tarragon, and parsley, and mix gently to combine
38
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
39
Stack 2 lettuce leaves on each of four plates
40
Divide the lobster salad evenly among the lettuce cups, and serve immediately