Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

The perfect light summer salad, made with sweet summer corn, grape tomatoes, garden herbs and chilled steamed lobster. Serve this for two as a main dish salad or for four as a first course as pictured here.

I revived this one from the archives since this is the perfect time of year to make it. August is a great time to buy lobster here on Long Island,

I can usually get great specials from my local Lobster farm. And the

best part about buying my lobster from a lobster farm is that they also

steam it for me at no extra cost. It’s not that I can’t cook my own

lobster, it’s just that if given the choice, I’d rather not. If you

Swap It Tip: If you don’t live near the coast and don’t have access to live lobster, you could use lump crab meat, cooked shrimp or even imitation crab instead. 

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

Servings: 2 as main course • Size: 1/2 of recipe • Points +: 9 pts • Smart Points: 8

Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g

Sodium: 668 mg (without salt)

2 medium ears of corn

12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)

1 cup grape tomatoes, sliced in half

Original pictures take c4.staticflickr.com site

1 tbsp chopped chives

juice of 1 large lemon

4 tsp olive oil

salt and fresh cracked pepper to taste

8 Boston lettuce leaves, rinsed and dried

Directions:

Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.

Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,

Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!