Lobster Salad With Avocado, Corn And Tomatoes

1. 1

   In a large pot place 2 inches of salted water, set a steaming rack on top and steam your lobsters for 12-14 minutes. As an alternative you can also boil them for 10-12 minutes until bright red.

2. 2

   Remove the lobsters from the pot and immediately plunge into a large bowl full of ice water to stop the cooking process.

3. 3

   Remove the meat and cut into 1/2 to 3/4 inch pieces. Not too small, you want to see the lobster!

4. 4

   Place the lobster in a mixing bowl with the diced avocado and tomatoes.

5. 5

   Take the stripped kernels and saute them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.

6. 6

   In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

7. 7

   Drizzle the vinaigrette over the lobster mixture until it just coats everything, taste and add more if necessary. You may not need it all, reserve the vinaigrette for a later use. Adjust seasoning if necessary.

8. 8

   Lobster salad can be served right away or chilled for later use, the acid from the lemon and vinegar will keep your avocados from turning brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.