Lobster or Shrimp Salad with Corn and Tomatoes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra virgin olive oil as needed
- 2tablespoons chopped shallot or onion
- 1teaspoon minced garlic
- 1teaspoon fresh thyme leaves
- 2cups fresh corn kernels (about 4 ears corn)
- Salt and freshly ground black pepper
- 4medium tomatoes, cored and cut into eighths
- Freshly squeezed lemon juice as needed
- 1½pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
- 1teaspoon grated lemon zest
- Chopped fresh parsley leaves or chives
Nutritional analysis per serving (4 servings)
298 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 32 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
- Step 2
Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
- Step 3
Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.
Private Notes
Comments
Made with leftover lobster and lump crab meat. Used super sweet cherry tomatoes and mixed it all together in a bowl then served over butter lettuce. Added fresh mint and basil at the end which was key. Delicious. If I have a perfectly ripe avocado next time I will definitely add it - but also great without.
I've made this every summer several times since it was published. In his original article, he noted that although you can make this any time of year, it's best in late summer.
Made with leftover lobster and lump crab meat. Used super sweet cherry tomatoes and mixed it all together in a bowl then served over butter lettuce. Added fresh mint and basil at the end which was key. Delicious. If I have a perfectly ripe avocado next time I will definitely add it - but also great without.
Yum! This was so easy and good! Like many of the other reviewers, I used shrimp rather than lobster. Because I had some avocados that were ripe, I added those to skirt my serving dish. We had leftovers. Amazingly for shellfish, this dish was actually better the next day. So I'd suggest you make it earlier in the day so the marinade will have time to perfume the dish. Fresh summer corn and our own tomatoes and herbs really make the dish.