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Lobster Salad with Summer Vegetables
- 3 1 1/4-pound live lobsters
- 3/4 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
- 5 tablespoons olive oil
- 1 large red onion, thinly sliced
- 1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
- 1 cup fresh corn kernels (cut from 2 large ears of corn)
- 1/2 cup (packed) thinly sliced fresh basil leaves
- 1/4 cup fresh lemon juice
- Additional fresh basil leaves
Directions:View on Bon Appetit
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