I scored late summer corn and fresh tomatoes at the farmers market last week. I made a creamy tarragon lobster salad and a late summer corn salad for dinner the next day. Several days later, Elvis and I were dishing about how we will source food in our new digs in Western Kentucky when the two salads mentioned above came to the table for discussion.
Elvis didn’t care much for the creamy tarragon lobster salad and suggested that instead, I make the late summer corn salad, again, and add the steamed lobster meat to it.
I did just that.
Notes:
- Prepare the steamed lobster (or sub shrimp) the day before.
- Cook the corn several hours ahead and chill it before removing the kernal from the cob.
LOBSTER & SUMMER CORN SALAD
Serves 2-4
Ingredients List
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4 ears of fresh corn, cooked, cooled and shaved from the cob
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2 green onions, chopped
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1 half of medium size jalapeno, seeded and minced
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½ medium red heirloom tomato, seeded, chopped
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5 ounces cooked lobster tail meat (sub cooked shrimp), chopped into bite size pieces
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2 tablespoons fresh cilantro, chopped
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3 tablespoons rice wine vinegar
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Olive oil
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+ sea salt
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+ black pepper
