Lobster and Corn Salad With Tarragon Vinaigrette

lobster-corn-terragon Yunhee Kim


  • 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


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.

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

Nutritional 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

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