Ted Kennedy'S Favorite Lobster Salad

1. 1

   Cook the corn and then scrape off the kernels over a bowl and set aside.

2. 2

   Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.

3. 3

   In a small bowl, combine the mayonnaise, with the milk and mix until smooth.

4. 4

   Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.

5. 5

   Cover and refrigerate for a few hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.