Tomato, Corn & Basil Salad with Lobster

Tomato, Corn & Basil Salad with Lobster
Photo by Scott Phillips


  • 2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.)
  • 4 ears fresh corn, shucked, silk removed
  • ¼ cup chopped fresh basil leaves
  • 2 Tbs. white-wine vinegar or Champagne vinegar
  • ¼ cup fresh lemon juice
  • Sea salt (I prefer fleur de sel)
  • 2 shallots, minced (to yield ¼ cup)
  • + 5 more ingredients
    • Freshly ground black pepper
    • 2 live lobsters, about 1-¼ lb. each (or 9 oz. cooked lobster meat)
    • 5 oz. (about 4 cups) mixed baby greens
    • 1 lb. ripe tomatoes (I like Early Girl), cored, seeded, and cut into ¼-inch dice
    • ½ cup extra-virgin olive oil

Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. With tongs, remove the ears of corn from the pot and set them aside to cool. Salt the water generously (it should taste like the sea) and return the pot to a boil. Add the lobsters and cook uncovere...

View full recipe at Fine Cooking


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