Description
A fresh and delicious Summer Lobster Charred Corn Salad featuring tender lobster meat, charred corn, and a creamy lemon dressing.
Ingredients
Scale
- 12 oz (350g) meat from 2 cooked lobsters, cut into bite-sized chunks
- 2 cups (320g) corn kernels, charred (from about 3 medium cobs)
- 1 lb (450g) roma/Italian plum tomatoes, cored and diced into bite-sized pieces
- ½ cup (120ml) sliced chives or green onions
- ½ cup (120ml) good quality mayonnaise
- ¼ cup (60ml) Greek yogurt
- Grated rind of ½ lemon
- 1 tablespoon (15ml) fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Remove meat from cooked lobsters and cut into bite-sized pieces. Transfer to a large mixing bowl.
- Barbecue fresh corn cobs, turning until char marks appear evenly on all sides. Alternatively, toast defrosted frozen corn kernels in a dry heavy skillet over medium-high heat, stirring occasionally, until browned in spots. Let cool and add to the lobster meat.
- Core the tomatoes and dice into bite-sized pieces. Slice the chives or green onions. Add both to the mixing bowl with the lobster and corn.
- In a small bowl, combine mayonnaise, Greek yogurt, lemon zest, lemon juice, salt, and pepper. Stir until smooth.
- Add the dressing to the bowl with the salad ingredients. Gently toss to coat evenly. Chill before serving if desired, or serve immediately. Garnish with additional chopped chives or green onions and extra lemon wedges, if preferred.
Notes
- For best flavor, use fresh lobster meat.
- This salad can be served chilled or at room temperature.
- Leftovers can be stored in the fridge for up to one day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg