Lobster and Corn Salad With Tarragon Vinaigrette

lobster-corn-terragon
Indulgent salad. Prep: 15 minutes; Cook: 3 minutes.
  • Yield: Makes 4 servings (serving size: about 1 cup)

Ingredients

  • 1 tablespoon Champagne or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced shallot
  • 1 teaspoon minced fresh tarragon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup fresh corn kernels (2 ears)
  • 1 pound cooked lobster meat, chopped
  • 2 tablespoons minced fresh chives

Preparation

1. Whisk together first 4 ingredients (through tarragon) in a small bowl. Whisk in olive oil in a slow, thin stream, and add salt and pepper; set aside.

2. Gently combine corn and lobster in a serving bowl. Add vinaigrette and chives, and toss gently before serving.

Nutrition Information

  • Calories per serving: 290
  • Fat per serving: 17g
  • Saturated fat per serving: 4g
  • Monounsaturated fat per serving: 11g
  • Polyunsaturated fat per serving: 2g
  • Protein per serving: 24g
  • Carbohydrate per serving: 11g
  • Fiber per serving: 1g
  • Cholesterol per serving: 87mg
  • Iron per serving: 1mg
  • Sodium per serving: 588mg
  • Calcium per serving: 74mg