Lobster and Corn Salad With Tarragon Vinaigrette

Indulgent salad. Prep: 15 minutes; Cook: 3 minutes.

Yield: Makes 4 servings (serving size: about 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 17g
  • Saturated fat: 4g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 2g
  • Protein: 24g
  • Carbohydrate: 11g
  • Fiber: 1g
  • Cholesterol: 87mg
  • Iron: 1mg
  • Sodium: 588mg
  • Calcium: 74mg

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