Summer Lobster Charred Corn Salad

This colorful lobster salad is my go-to dish for summer celebrations and backyard gatherings. Fresh lobster gets tossed with sweet charred corn and juicy tomatoes for a vibrant salad that tastes like a trip to the seaside. It is creamy yet light thanks to a mix of Greek yogurt and mayo and finishes with a little lemon zing that makes everything pop.

I fell in love with this salad after serving it at a family reunion by the lake and it disappeared even faster than the grilled steaks. Everyone raved about the sweet corn paired with succulent lobster.

Ingredients

• Lobster meat from two cooked lobsters about twelve ounces or three hundred fifty grams: Use live lobster for the freshest flavor or choose pre-cooked tails from a reputable fishmonger
• Corn kernels about two cups or three medium cobs: Sweet corn brings crunch use the freshest cobs you can find or high quality frozen kernels if out of season
• Roma or Italian plum tomatoes about four large one pound or four hundred fifty grams: Tomatoes add juiciness and a touch of acidity Choose firm ripe ones for best texture
• Chives or green onions about half a cup sliced: Fresh green flavor brightens the salad Select unblemished stalks
• Mayonnaise half a cup: creamy body use good quality mayo for richness
• Greek yogurt quarter cup: Greek yogurt adds a tangy note and lightens the dressing For best texture use full fat plain
• Grated rind of half a lemon: The zest perfumes the salad with citrus aroma Wash lemons well before zesting
• Fresh lemon juice one tablespoon: Lifts all the flavors use fresh over bottled for brightness
• Salt half teaspoon and pepper quarter teaspoon: These season the dressing use flaky salt and freshly ground pepper if possible

Step-by-Step Instructions

Remove Lobster Meat:

Take the cooked lobsters and carefully remove all the meat from the shell. Reserve claw tail and leg meat. Cut the meat into generous bite-sized chunks so every bite gets lobster flavor.

Char the Corn:

If using fresh cobs grill them over an open flame or barbecue turning until all sides have deep brown char marks. For frozen corn spread the kernels on a dry heavy skillet over medium high heat let them toast without oil stirring every couple minutes until most have blackened spots. Cooling is important so they do not steam the salad.

Prepare Vegetables:

Core and dice the tomatoes into small chunks that are easy to eat. Cut chives or slice green onions thinly. Add both with the corn and lobster to a big mixing bowl.

Make Dressing:

In a separate bowl mix together mayonnaise Greek yogurt grated lemon rind lemon juice salt and pepper. Stir well so everything combines into a smooth dressing. Taste and adjust lemon or seasoning if needed.

Toss Salad:

Gently add the dressing to the bowl with lobster and vegetables. Fold and toss everything together until coated but do not overmix so the lobster stays chunky and tender.

Chill and Serve:

For best texture chill the salad for at least fifteen minutes or serve right away if you love everything fresh and crisp. Garnish with extra chives or green onions plus lemon wedges on the side.

Pin it

I always use homegrown chives in this salad and swear it makes a big difference in the final color and flavor. I once made this at a summer picnic and we ate it right from the bowl with toasted baguette slices. The memory still makes me smile.

Storage Tips

Store any leftovers in a sealed container in the fridge for up to two days. The salad should be kept cold at all times due to the seafood and mayonnaise. If making ahead combine everything except the dressing then mix just before serving for freshest results.

Ingredient Substitutions

If lobster is not available you can use cooked shrimp or even lump crab meat for a similar texture. For the yogurt feel free to use sour cream instead. Cherry tomatoes work if plum tomatoes are not in season and extra dill instead of chives gives a nice herbal note.

Serving Suggestions

Scoop the salad onto crisp butter lettuce leaves for an easy lunch. Serve it alongside grilled bread or toss it with warm pasta for a luxurious lobster pasta salad. For brunch try it as a stuffing for avocado halves or spooned over thick tomato slices.

Pin it

Cultural Context

Lobster salads like this one are a staple in New England summers where fresh seafood and garden eatings are at their peak. Charred corn adds a smoky note that brings in flavors from outdoor cookouts and the combination of creamy and bright preserving the spirit of classic American picnics.

Frequently Asked Questions

→ How should I char the corn for the salad?

Char fresh whole cobs on the barbecue, turning until marked, or toast defrosted kernels in a heavy skillet over medium-high heat until browned.

→ Can I use frozen corn instead of fresh?

Absolutely. Defrost and thoroughly dry the kernels before toasting in a skillet for best flavor and texture.

→ What’s the best way to remove lobster meat?

Use kitchen shears to cut through the underbelly and shells, then gently extract the meat, ensuring all shell fragments are removed.

→ How do I prepare the dressing?

Whisk together quality mayonnaise, Greek yogurt, freshly grated lemon rind, lemon juice, salt, and pepper until smooth and creamy.

→ Can this salad be prepared ahead of time?

Yes, assemble and chill briefly before serving. For the freshest texture, add dressing just before serving and garnish with chives.