Lobster Corn Salad
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 8 Scallions, trimmed and thinly sliced
  • Salt and freshly ground pepper
  • 1 pound Red Potatoes, thinly sliced
  • 2 cups fresh Corn kernels
  • 2 Red Bell Peppers, roasted, peeled seeded and diced
  • 1 pound cooked lobster meat, in 1/2-inch slices

    Whisk together rice vinegar, olive oil, Scallions, salt and pepper to make dressing. Set aside.

    Bring medium pot of salted water to boil. Blanch Potatoes just until done, about 8 minutes. Remove with slotted spoon. Rinse with cold water, drain and toss with half the dressing.

    In the same pot of boiling water, blanch Corn kernels just until water returns to boil. Strain and rinse well with cold water. Add Corn and roasted Peppers to Potatoes and toss well. Whisk together rice vinegar, olive oil, Scallions, salt and pepper to make dressing. Set aside. Bring medium pot of salted water to boil. Blanch Potatoes just until done, about 8 minutes. Remove with slotted spoon. Rinse with cold water, drain and toss with half the dressing. In the same pot of boiling water, blanch Corn kernels just until water returns to boil. Strain and rinse well with cold water. Add Corn and roasted Peppers to Potatoes and toss well. Divide and spoon Corn mixture into 4 shallow bowls. Top each with lobster meat, drizzle with remaining dressing, and serve. Serves 4.