Lobster, corn, and tomato salad
Description
The salad is quick and easy to prepare. 1. Fill a large bowl with ice and cold water, then set it aside. 2. In a Dutch oven, combine tomatoes, wine, water, onion, pepper, and tarragon sprigs. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. 3. Cook the lobsters. Place the shellfish into the boiling liquid, cover, and cook for 15 minutes. 4. Rinse the lobsters under cold water. Remove the tails and claws. Extract the meat—you should have about 1 cup. 5. In a separate bowl, mix onion, vinegar, lemon juice, and lemon zest. Add olive oil, salt, and pepper. Stir in the corn and mix thoroughly. Set aside for 10 minutes. 6. Cut the small tomatoes in half. Add them to the corn mixture. Then add lobster meat, tarragon, and parsley, and gently toss. 7. In a small bowl, gently toss salad leaves with ½ teaspoon of olive oil, and season with salt and black pepper. The salad is ready to serve.