Lobster and Corn Salad
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| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 8 minutes |
| Total time | 38 minutes |
Ingredients
- 16oz lobster tails (2- 8 oz. tails)
- 2 Medium ears of corn (cooked, and kernels removed)
- 3 leaves basil (rolled and snipped into tiny ribbons)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 Medium lemon (zested and juiced)
- pepper (4-5 ginds)
Directions
| Step 1 | |
 Bring 2 quarts of heavily salted water to a boil, reduce heat to a simmer and add lobster tails. Simmer on lowest heat for 7-8 minutes Remove from water and drop into an ice bath (half ice/half water) | |
| Step 2 | |
 In a bowl whisk together sour cream, mayonnaise, lemon juice and zest, basil and pepper to make a creamy dressing | |
| Step 3 | |
 Add corn, and mash gently with a fork to separate kernels | |
| Step 4 | |
| Once lobster is cool, remove from shell (snip down the length of the tail and you will easily lift out the meat) Chop into large pieces, dry with a paper towel, and add to corn mixture | |
| Step 5 | |
| Serve over lightly dressed greens or sliced tomatoes | |