A Great Fall Read
Connie Foster’s Lobster Salad With Basil And Lemon Vinaigrette
2 live lobsters -- 1 1/4 to 1 1/2 pound
1/2 pint red cherry tomatoes -- halved
1/2 cup fresh corn -- removed from cob
1/2 cup celery -- sliced diagonally
1 tablespoon minced fresh basil leaves
1 tablespoon freshly grated lemon zest
3 tablespoons fresh lemon juice
1/3 cup hazelnut oil
garnish: 4 lemon wedges
In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.
Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.
In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper. Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper. Yield: 2 serving