Somewhere in the world, perhaps in Maine or somewhere in Canada, lobsters must be in season, because Costco is selling them at a great price. I couldn’t help getting another tray of them today. Eating lobster twice a week seems a bit excessive, but why not? It’s good to give yourself a treat now and then, especially on a Monday.
Zesty Lime Lobster Corn Salad
4 large fresh lobster tails
4 ears of fresh corn, kernels of
1 large avocado, sliced
2 red jalapeno, seeded and finely chopped
2 tablespoon or more lime juice
1 1/2 tablespoon extra virgin olive oil
1/2 cup chopped cilantro
3/4 cup halved cherry tomatoes
Salt and pepper to taste
2 to 3 tablespoon pickled red onion (optional, see note)
Boil the lobster in a large pot of boiling water for 8 minutes, or until red. Using a pair of tongs to take the lobsters out of the pot and set aside to cool.
Cook corn in the same boiling water for 2 minutes. Discard the water. Using a serrated knife to cut the kernels in a large bowl.
Peel the lobster tails. Devein and slice each in half length wise.
Mix all ingredients in a salad bowl, except for the avocado. Add avocado and gently stir to coat.
Makes 2 large main course servings or 4 appetizer servings.
Pickled Onion Ingredients:
1 tablespoon kosher salt
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 medium red onion, thinly sliced
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion and remove from heat, and let sit 5 minutes; drain. Let pickled onion cool. Drain before using.