Chilled Lobster Salad With Corn and Tomatoes

Julia Millay Walsh
Ingredients 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  

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