Lobster or Shrimp Salad with Corn and Tomatoes

Name: Lobster or Shrimp Salad with Corn and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil as needed; 2 tablespoons chopped shallot or onion; 1 teaspoon minced garlic; 1 teaspoon fresh thyme leaves; 2 cups fresh corn kernels (about 4 ears corn); Salt and freshly ground black pepper; 4 medium tomatoes, cored and cut into eighths; Freshly squeezed lemon juice as needed; 1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperature; 1 teaspoon grated lemon zest; Chopped fresh parsley leaves or chives

Servings: persons

Extra virgin olive oil as needed
2 tablespoons chopped shallot or onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups fresh corn kernels (about 4 ears corn)
Salt and freshly ground black pepper
4 medium tomatoes, cored and cut into eighths
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
1 teaspoon grated lemon zest
Chopped fresh parsley leaves or chives

1
Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft.
2
Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
3
Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
4
Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp.
5
Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra virgin olive oil as needed, 2 tablespoons chopped shallot or onion, 1 teaspoon minced garlic, 1 teaspoon fresh thyme leaves, and more.

Yes, Lobster or Shrimp Salad with Corn and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster or Shrimp Salad with Corn and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions