September 2013
Nebraska :: Corn; Maine:: __________?
(and fresh corn as it turns out)
To thank my pal for puppy-watching my little pride and joy, I channeled some of Maine’s signature ingredients in a Maine Inspired Meal.
Though I did embrace Maine, I did not embrace preparing fresh lobster [yet], so I cheated. I bought frozen lobster. However, I bought my frozen lobster amidst fresh lobster from my local fish monger, so there must be defrostible merit in there somewhere. There was definitely taste merit in this summery salad!
Lobster Avocado Salad
Recipe adapted from food52
Serves 4
For the Salad
1 lb frozen, pre-cooked lobster
3 ears local, sweet corn, kernels removed from cob
1 avocado, cut into 1/2 inch chunks
1 cup cherry tomatoes, cut in halves
For the Vinaigrette
1/2 teaspoon dijon mustard
1 Tablespoon fresh lemon juice
2 Tablespoons white wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste
Directions
Cut the lobster meat into 1/2 to 3/4 inch pieces (not too small).
Place the lobster in a mixing bowl with the diced avocado and tomatoes.
Take the stripped kernels and saute them with about 1/2 Tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.
In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
Drizzle the vinaigrette over the lobster mixture until it just coats everything, taste and add more if necessary. You may not need it all, reserve the vinaigrette for a later use. Adjust seasoning if necessary.
Lobster salad can be served right away or chilled for later use, the acid from the lemon and vinegar will keep your avocados from turning brown.
