Zesty Lime Lobster Corn Salad


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.

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