Name: Corn, Tomato, and Lobster Salad
Yield: Serves 4
Ingredients: 2 cups roughly chopped ripe tomatoes; 2 cups dry white wine; 1/2 cup water; 1 cup thinly sliced onions; 3 black peppercorns; 2 sprigs fresh tarragon; 1 (1 1/2-pound) lobster; 2 tablespoons minced shallot or red onions; 2 tablespoons champagne vinegar or white wine vinegar; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon grated lemon zest; 1/3 cup plus 1/2 teaspoon extra-virgin olive oil; 1/2 teaspoon salt, plus more for seasoning; 1/8 teaspoon cayenne pepper; 1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears); 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes; 2 tablespoons chopped fresh tarragon leaves; 1 tablespoon chopped fresh parsley leaves; 8 Bibb lettuce leaves, rinsed and patted dry; Freshly ground black pepper

Corn, Tomato, and Lobster SaladPhoto by Steven Freeman

The freshest corn is so delicious that you don’t need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What’s not to love? It’s no question.

Recipe notes

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