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1 Fill a large bowl with ice and cold water, and set it aside.
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2 In a 4- or 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine
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the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil
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over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
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3 Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy,
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tight-fitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are
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easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water,
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and let it cool for 5 minutes.
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4 Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen
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shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat
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into bite-size pieces. You should have about 1 cup; set it aside.
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5 In a medium nonreactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon
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zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the
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corn kernels and mix together. Set aside for 10 minutes.
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6 Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the
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corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
