Lobster, Tomato, and Sweet Corn Salad with Garlic V

Name: Lobster, Tomato, and Sweet Corn Salad with Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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)

Servings: persons

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
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
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
For the Vinaigrette: Sprinkle the salt over the garlic on a chopping board and finely mince the garlic.
2
Combine this with the vinegar and the mustard in a small bowl.
3
Whisking constantly, slowly drizzle in the olive oil.
4
Continue whisking until the vinaigrette thickens.
5
Season with pepper.
6
Refrigerate, covered, until ready to use.
7
Bring a saucepan of water to a boil.
8
Add the corn kernels and cook until just tender, 1 minute.
9
Drain into a colander and run under cold water to stop the cooking.
10
Drain again and pat dry.
11
Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
12
Just before serving, season the salad with salt and pepper.
13
Dress it lightly with the vinaigrette.
14
Arrange the arugula in the center of a large platter and top with the lobster salad.
15
Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.

604

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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 teaspoon coarse (kosher) salt, 2 cloves garlic, crushed, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, and more.

Yes, Lobster, Tomato, and Sweet Corn Salad with Garlic Vinaigrette 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, Tomato, and Sweet Corn Salad with Garlic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions