CHILLED LOBSTER SALAD WITH SWEET SUMMER CORN AND TOMATOES
Steps:
- Cook corn in boiling water for about 4-5 minutes; set aside to cool.
- Cut kernels of the husk and place in a large bowl.
- Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl.
- Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine.
- Place lettuce leaves on two plates.
- Top each plate with lobster salad and enjoy!
Nutrition Facts : ServingSize 1 salad, Calories 349 kcal, Carbohydrate 25.5 g, Protein 39 g, Fat 10.5 g, SaturatedFat 1.5 g, Cholesterol 122 mg, Sodium 668 mg, Fiber 4 g, Sugar 3.5 g
CORN, TOMATO, AND LOBSTER SALAD
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Provided by Emeril Lagasse
Categories HarperCollins Emeril Lagasse Corn Salad Summer Lobster Tomato Seafood Shellfish Dinner Lunch Tarragon Steam Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Fill a large bowl with ice and cold water, and set it aside.
- In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
- Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
- Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
- In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. 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.
- Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
- In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.
POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD
Steps:
- For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
- Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
- For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
- Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
FRESH CORN AND TOMATO SALAD
This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Provided by Lavender Lynn
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
CORN & TOMATO SALAD
This is a good basic corn salad to which you can add things to fit your taste such as red onions, or a Jalapeno. This is better if it is chilled for about a half hour before serving.
Provided by Debbwl
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In blender combine cilantro, olive oil, lemon juice, salt, and pepper till smoth.
- In bowl combine corn, tomatoes, mozzarell, avocado, cilantro dressing and toss lightly.
- Refrigerate 15 minutes to 3 hours.
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g
TOMATO, CUCUMBER AND CORN SALAD
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES
Provided by Mark Bittman
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
- Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
- Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 6 grams, TransFat 0 grams
More about "corn tomato and lobster salad food"
LOBSTER SALAD WITH POTATOES, CORN AND TOMATOES - FOOD …
From foodandwine.com
Servings 8
- In a large saucepan of boiling salted water, cook the potatoes until tender, about 20 minutes. Drain and let cool completely. Cut into 1/2-inch dice.
- Bring a large pot of salted water to a boil. Add the lobsters, head first, cover and return the water to a boil. Uncover and boil the lobsters over high heat until the shells are bright red, 8 to 10 minutes. Using tongs, transfer the lobsters to a large bowl of ice water to cool; drain. Twist off the claws and tail and remove the meat. Add the claw meat to a large bowl. Remove the intestinal vein that runs the length of the tail. Cut the tail meat into 1/2-inch dice and add to the bowl with the claw meat.
- In a medium saucepan of boiling salted water, cook the corn until crisp-tender, about 1 minute. Drain and refresh under cold water. Drain again and pat dry. Add the corn, diced potatoes, crème fraîche, mayonnaise and lemon juice to the lobsters, season with salt and pepper and mix well.
- Arrange the sliced tomatoes on one side of 8 plates or a large platter and season with salt and pepper. Spoon the lobster salad next to the tomatoes, garnish with the chives and serve.
TOMATO, CORN & BASIL SALAD WITH LOBSTER - RECIPE - …
From finecooking.com
Estimated Reading Time 2 mins
CORN, TOMATO AND LOBSTER SALAD | EMERILS.COM
From emerils.com
CORN AND TOMATO SALAD - THE BLOND COOK
From theblondcook.com
LOBSTER CORN SALAD - THERESCIPES.INFO
From therecipes.info
LOBSTER, TOMATO AND CORN SALAD - CAKEBREAD CELLARS
From cakebread.com
ROASTED CORN AND TOMATO SALAD RECIPE - FOOD FANATIC
From foodfanatic.com
CHILLED LOBSTER SALAD WITH SWEET SUMMER CORN AND TOMATOES ...
From cheyenneflexrecords.com
CORN TOMATO AND LOBSTER SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST HEALTHY LOBSTER SALAD RECIPES - YUMMLY
From yummly.com
TOMATO AND CORN SALAD - PURE FLAVOR
From pure-flavor.com
LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON - GLUTEN ...
From fooddiez.com
CORN AND LOBSTER SALAD | EATING FOR YOUR HEALTH
From eatingforyourhealth.org
CORN TOMATO AND LOBSTER SALAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RECIPES/CORN-TOMATO-AND-LOBSTER-SALAD.JSON AT MASTER ...
From github.com
LOBSTER SALAD WITH CHARRED CORN AND TOMATOES - KITCHEN ...
From kitchenfrau.com
CORN AND TOMATO SALAD - MAMA LOVES FOOD
From mamalovesfood.com
CHILLED LOBSTER SALAD WITH CORN AND TOMATOES ... - RECIPES.NET
From recipes.net
CORN SOUP WITH LOBSTER & HEIRLOOM TOMATO AND ARUGULA SALAD
From thedinnerconcierge.com
CORN, TOMATO AND CUCUMBER SALAD - THE BLOND COOK
From theblondcook.com
SALAD DAYS — LOBSTER WITH CORN AND BASIL | DIARY OF A TOMATO
From diaryofatomato.com
8 & $20 RECIPE: GRILLED LOBSTERS WITH A ... - WINE SPECTATOR
From winespectator.com
ORZO SALAD WITH LOBSTER, TARRAGON, JALAPENO AND CHARRED CORN
From more.ctv.ca
CORN AND TOMATO SALAD - NEW ENGLAND TODAY
From newengland.com
SOUS VIDE LOBSTER TAIL WITH TOMATO AND CORN SALAD RECIPE
From amazingfoodmadeeasy.com
AVOCADO TOMATO CORN SALAD RECIPE - RECIPES.NET
From recipes.net
TOMATO, CUCUMBER, AND CORN SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
TARRAGON LOBSTER SALAD WITH CORN AND TOMATOES - FRAMED COOKS
From framedcooks.com
LOBSTER AND GRILLED CORN PANZANELLA RECIPE
From simplyrecipes.com
LOBSTER ROLLS WITH AVOCADO, CORN, AND TOMATO SALAD — MY ...
From mydiaryofus.com
LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES BEST RECIPES
From wiki-recipes.info
CORN TOMATO SALAD - LONGBOURN FARM
From longbournfarm.com
CORN, TOMATO, AND LOBSTER SALAD | LOBSTER RECIPES, LOBSTER ...
From pinterest.ca
TARRAGON LOBSTER SALAD WITH CORN AND TOMATOES - GLUTEN ...
From fooddiez.com
CORN TOMATO AND LOBSTER SALAD FOOD- WIKIFOODHUB
From wikifoodhub.com
LOBSTER SALAD WITH AVOCADO, CORN AND TOMATOES # ...
From girlinthelittleredkitchen.com
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love