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.
Servings: 4 - 6 appetizer or lunch
- Zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 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)
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.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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