Summer Lobster Charred Corn Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz (350g) meat from 2 cooked lobsters, cut into bite-sized chunks
02 -
2 cups (320g) corn kernels, charred (from about 3 medium cobs)
03 -
1 lb (450g) roma/Italian plum tomatoes, cored and diced into bite-sized pieces
04 -
½ cup (120ml) sliced chives or green onions
→ Dressing
05 -
½ cup (120ml) good quality mayonnaise
06 -
¼ cup (60ml) Greek yogurt
07 -
Grated rind of ½ lemon
08 -
1 tablespoon (15ml) fresh lemon juice
09 -
½ teaspoon salt
10 -
¼ teaspoon pepper
# Instructions:
01 -
Remove meat from cooked lobsters and cut into bite-sized pieces. Transfer to a large mixing bowl.
02 -
Barbecue fresh corn cobs, turning until char marks appear evenly on all sides. Alternatively, toast defrosted frozen corn kernels in a dry heavy skillet over medium-high heat, stirring occasionally, until browned in spots. Let cool and add to the lobster meat.
03 -
Core the tomatoes and dice into bite-sized pieces. Slice the chives or green onions. Add both to the mixing bowl with the lobster and corn.
04 -
In a small bowl, combine mayonnaise, Greek yogurt, lemon zest, lemon juice, salt, and pepper. Stir until smooth.
05 -
Add the dressing to the bowl with the salad ingredients. Gently toss to coat evenly. Chill before serving if desired, or serve immediately. Garnish with additional chopped chives or green onions and extra lemon wedges, if preferred.