Lobster and Corn Salad
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Starter or Main
What a sweet team – lobster meat, corn off the cob and cherry tomatoes. Just a bit of clarified butter and lemon juice to finish off this trio and you have a delectable salad that you can serve as a side, or a starter. Even a main course!
Ingredients
- 2 Citarella steamed lobsters
- 3 Tbsp clarified butter
- 4 ears corn, shucked
- 1 pint cherry tomatoes, halved
- ¼ cup olive oil
- 2 Tbsp lemon juice
- Salt and pepper, to taste
- Arugula, for garnish
- Citarella bread, for serving
Instructions
- Crack lobsters and separate the meat from the shell.
- Remove corn kernels from the cob. In a skillet over medium heat, melt clarified butter and add corn. Cook for 3-5 minutes until tender; add lobster and warm gently. Season with salt and pepper.
- Allow corn and lobster to cool slightly then add to a large mixing bowl with halved cherry tomatoes, olive oil, lemon juice, salt and pepper. Check for seasoning and adjust if necessary.
- Serve garnished with fresh arugula and a loaf of your favorite Citarella bread!
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