Lobster and Corn Salad With Tarragon Vinaigrette

Ingredients

  • 1 cup fresh corn kernels (2 ears)
  • 1 cup fresh corn kernels (2 ears)
  • 1/8 teaspoon ground black pepper
  • 1 pound cooked lobster meat, chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • + 13 more ingredients
    • 1 teaspoon minced fresh tarragon
    • ½ teaspoon kosher salt
    • 1 tablespoon Champagne or white wine vinegar
    • 2 tablespoons minced shallot
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons minced fresh chives
    • 1 teaspoon minced fresh tarragon
    • 1 pound cooked lobster meat, chopped
    • 2 tablespoons minced fresh chives
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons minced shallot
    • 1 tablespoon Champagne or white wine vinegar

1. Whisk together first 4 ingredients (through tarragon) in a small bowl. Whisk in olive oil in a slow, thin stream, and add salt and pepper; set aside. 2. Gently combine corn and lobster in a serving bowl. Add vinaigrette and chives, and toss gently before serving.

View full recipe at My Recipes

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