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Lobster and Corn Salad With Tarragon Vinaigrette

Yunhee Kim
Yield Makes 4 servings (serving size: about 1 cup)
Indulgent salad. Prep: 15 minutes; Cook: 3 minutes.

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

Nutrition 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

How to Make It

  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.