Lobster, Tomato and Corn Salad

Yield: 4-6 Servings

Chef: Chef Brian Streeter

Lobster, Tomato and Corn Salad


  • 2 live Maine lobsters, about 1¼ – 1½ lbs. each
  • 2 T. kosher salt
  • 1¼ lbs. heirloom tomatoes, preferably a mix of colors
  • 2 small shallots, minced
  • 2 T. white balsamic vinegar
  • ¼ c. extra virgin olive oil
  • ¼ c. fresh basil, torn
  • 1 ear white corn, cut off the cob
  • 1 head bibb lettuce


Fill a large pot three quarters full with cold water that will accommodate the two lobsters. Add ½ of salt for every gallon of water. Bring to a boil. Place lobsters in water antennae end first. Cover with a lid and bring back to a boil. Cook for 12 minutes. Remove from the water and place in a boil of ice water to stop the cooking. When cool, remove the meat from the tail, claws and knuckles. Cut into one inch pieces and set aside. Save the bodies for making stock.

For the salad, remove the cores from the tomatoes and cut into two inch pieces. Place in a bowl with the shallot, vinegar, basil and corn. Season with salt to taste.

To serve, place a couple leaves of bibb lettuce on cold plate. Spoon tomato salad into the center of the plate and top with the diced lobster.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Vineyard Chardonnay.