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Cook the Book: Corn, Tomato, and Lobster Salad


Cook the Book: Corn, Tomato, and Lobster Salad Recipe

Ingredients:
  • 2 cups roughly chopped ripe tomatoes
  • 2 cups dry white wine
  • 1/2 cup water
  • 1 cup thinly sliced onions
  • 3 black peppercorns
  • 2 sprigs fresh tarragon
  • One 1-pound lobster
  • 2 tablespoons minced shallot or red onions
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • teaspoon grated lemon zest
  • 1/3 cup plus teaspoon extra-virgin olive oil
  • teaspoon salt, plus more for seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 cups silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
  • 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different
  • colors and sizes
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 8 bibb lettuce leaves, rinsed and patted dry
  • Freshly ground black pepper
Directions:
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Rank

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