Lobster and Corn Salad With Tarragon Vinaigrette

lobster-corn-terragon Recipe
Yunhee Kim
Indulgent salad. Prep: 15 minutes; Cook: 3 minutes.

Yield:

Makes 4 servings (serving size: about 1 cup)

Nutritional Information

Calories 290
Fat 17 g
Satfat 4 g
Monofat 11 g
Polyfat 2 g
Protein 24 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 87 mg
Iron 1 mg
Sodium 588 mg
Calcium 74 mg

Ingredients

1 tablespoon Champagne or white wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons minced shallot
1 teaspoon minced fresh tarragon
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup fresh corn kernels (2 ears)
1 pound cooked lobster meat, chopped
2 tablespoons minced fresh chives

Preparation

1. Whisk together first 4 ingredients (through tarragon) in a small bowl. Whisk in olive oil in a slow, thin stream, and add salt and pepper; set aside.

2. Gently combine corn and lobster in a serving bowl. Add vinaigrette and chives, and toss gently before serving.

Note:

Laraine Perri,

July 2008
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