Herbed Corn and Lobster Salad
The Washington Post, August 6, 2008
- Course: Salad
- Features: Gluten-Free
Summary:
This summer salad is filled with fresh corn, sweet onion and celery, which allows the relatively small amount of pricey lobster to go far.
It can easily be made 1 day ahead, to be served on a summer buffet, as an appetizer or for lunch.
4 to 6 appetizer or lunch servings
Ingredients:
- Zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- Salt
- Freshly ground black pepper
- 1/4 teaspoon sugar
- 3 tablespoons chopped assorted herbs, such as basil, chives, parsley and oregano
- 3 tablespoons olive oil
- 1 pound cooked/steamed lobster meat, cut into 1/2-inch pieces (from two 1 1/4-pound lobsters)
- 1 1/4 to 1 1/2 cups cooked sweet corn kernels, (the kernels of 3 ears of sweet corn cut from the cob)
- 2 to 3 ribs celery, cut into kernel-size pieces (3/4 cup diced)
- 1 small sweet onion, (3 to 4 ounces), cut into corn kernel-size pieces (3/4 to 1 cup diced)
Directions:
Whisk together the lemon zest and juice, vinegar, salt and pepper to taste, the sugar and the herbs in a bowl large enough to hold all the salad ingredients. Slowly add the oil, whisking to combine.
Add the lobster meat, corn, celery and onion; stir to distribute evenly in the dressing. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve. Stir to redistribute the dressing just before serving.
Recipe Source:
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Dominic Bracco II - The Washington Post)
© The Washington Post Company
