2 medium ears of corn
12 oz. cooked, chilled lobster meat (yield from 2 - 1-1/2 lb. lobsters)
1 cup grape tomatoes, sliced in half
1 tbsp. chopped chives
1 tbsp. mayo
juice of 1 large lemon
4 tsp. olive oil
salt and fresh cracked pepper to taste
1. Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.
2. Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add mayo, tomatoes, chives, lemon juice, olive oil, salt, and fresh cracked pepper to taste; toss to combine.
3. Serve this amazing lobster dip with any crispy flatbread. Top each plate with lobster salad and enjoy!
For more holiday menu ideas, check out Haute Chefs LA's website
and Instagram, @hautechefsla
Photograph: August Dering