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Tarragon Lobster Salad with Corn and Tomatoes

Tarragon Lobster Salad with Corn and Tomatoes Recipe

  • Two medium size lobsters, cooked (get your supermarket to steam them for you)
  • 2 tablespo9ons white wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper
  • 2 ears of corn, kernels cut off
  • 1 pint cherry or grape tomatoes
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped fresh parsley
  • Directions1. Combine the shallot, vinegar, lemon juice, and lemon zest in a large bowl. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
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