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1 1/2 cups fresh corn kernels (from 3 ears corn)
4 cups cut-up cooked lobster (see Note)
2 cups diced seeded ripe tomatoes (1/4-inch dice)
Salt and freshly ground black pepper, to taste
6 to 8 tablespoons Garlic Vinaigrette (recipe follows)
2 bunches arugula (about 12 ounces), trimmed, rinsed, and patted dry
1/2 cup thinly slivered fresh basil leaves, for garnish
8 fresh nasturtium blossoms, for garnish (optional)
1/4 teaspoon coarse (kosher) salt
2 cloves garlic, crushed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
||Bring a saucepan of water to a boil. Add the corn kernels and cook until just tender, 1 minute. Drain into a colander and run under cold water to stop the cooking. Drain again and pat dry.
||Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
||Just before serving, season the salad with salt and pepper. Dress it lightly with the vinaigrette.
||Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.
|Note: You'll get 4 cups lobster meat from four 1 1/2 pound lobsters.
Garlic Vinaigrette (Makes 3/4 cup)
When preparing this dressing it is important to crush—almost mash—the garlic. Sprinkling it with coarse salt makes the crushed garlic easier to mince.
Sprinkle the salt over the garlic on a chopping board and finely mince the garlic. Combine this with the vinegar and the mustard in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the vinaigrette thickens. Season with pepper. Refrigerate, covered, until ready to use.