Poached Lobster Over Corn And Cherry Tomato Salad
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
57
Sourness
36
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat
2
Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean
3
Boil for 10 minutes
4
Add the lobster, cover the pot and cook for 8 minutes
5
Remove and let cool
6
Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically
7
Toss the lobster meat with a splash of red wine vinegar and olive oil
8
Set aside
9
For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering
10
Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic
11
Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt
12
Cook until the tomatoes start to burst, just a few minutes
13
Toss with three-quarters of the basil chiffonade
14
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
15
Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat
16
Garnish with the remaining basil chiffonade