Warm Lobster Salad with Pan-roasted Corn, Peas, Basil, and Shallot Vinaigrette

Warm Lobster Salad with Pan-roasted Corn, Peas, Basil, and Shallot Vinaigrette
Photo by Jean Allsopp

Ingredients

  • 1 teaspoon Dijon mustard
  • 5 tablespoons extra virgin olive oil, divided
  • 2 ½ cups fresh corn kernels (about 3 ears)
  • ½ cup fresh or frozen peas
  • 3 (1- to 1 1/2-pound) live lobsters (about 10.5 ounces meat)
  • 1 (5-ounce) bag gourmet mixed salad greens
  • 1 pint grape tomatoes, halved
  • + 7 more ingredients
    • ½ cup thinly sliced fresh basil
    • ¼ cup chopped shallots
    • ¼ teaspoon freshly ground black pepper, divided
    • ¾ teaspoon salt, divided
    • 1 cup thinly sliced red onion
    • 1 teaspoon grated lemon rind
    • 4 teaspoons balsamic vinegar

Bring a large pot of water to a boil. Add lobsters, head first; cover and return water to a boil. Boil, partially covered, 10 minutes or until lobster shells are bright red. Using tongs, transfer lobsters to a large bowl of ice water; cool 2 minutes, and drain. Twist off the claws and tail, and r...

View full recipe at My Recipes

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