Lobster, Tomato & Sweet Corn Salad

By [e-mail]

Ingredients

• 1/4 t Kosher salt
• 2 cloves crushed garlic
• 1/4 C vinegar
• 2 T Dijon mustard
• 1/2 C olive oil
• Salt & pepper
• 1 1/2 C fresh corn kernels
• 4 C cut-up cooked lobster
• 2 C diced tomatoes
• Salt & pepper
• 2 bunches arugula
• 1/2 C slivered basil leaves
• 8 nasturtium blossoms

Preparation

Step 1

Make vinaigrette by sprinkling salt over garlic & finely mince. Combine with vinegar & mustard. Whisking constantly, slowly drizzle in olive oil. Whisk til thickened; season with salt & pepper.
Cook corn kernels and run under cold water to stop cooking. Drain & pat dry. Gently combine corn, lobster & tomatoes in bowl.
Just before serving season with salt & pepper. Dress lightly with dressing. Arrange arugula on serving platter, top with lobster salad. Garnish with slivered basil & nasturtium blossoms.

Cal. 252.7