Ingredients

The following ingredients have 4 Servings
  • 2 1 1/4 - 1/2 pound lobsters
  • 3 ears sweet corn, kernels removed from cob
  • 1 avocado, cut into 1/2 inch dice
  • 1 tomato, cut into 1/2 inch dice
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste

Instruction

  • 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.
  • Remove the lobsters from the pot and immediately plunge into a large bowl full of ice water to stop the cooking process.
  • Remove the meat and cut into 1/2 to 3/4 inch pieces. Not too small, you want to see the lobster!
  • Place the lobster in a mixing bowl with the diced avocado and tomatoes.
  • 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.
  • 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.
  • 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.
  • 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.