What's Pressoir Cooking? Lobster and Corn Salad

When by the shore, nothing better than a clean, summery salad. With lobster, of course…

Lobster and Corn salad

By Edouard Bourgeois

August 18, 2020

Lobster and Corn Salad via Instagram @foodsiblingskitchen

During a great weekend close to Portsmouth NH, our friend brought home a full cooler of live Maine lobsters. The crustaceans were amazing served with nothing but a touch of lemon juice, no salt needed, no butter needed! And if you ever have leftover lobster meat, you’ll want to try this awesome salad.

So, first, make sure you have the following ingredients - for 4 people:

• 2 two lb lobsters- steamed, shelled and chilled

• 3 ears of corn

• 6 strips of bacon

• 2 limes

• 1/4 cup of cilantro

• 1 cup of cherry tomatoes

• 1/4 cup of scallions

• 1 jalapeno

• salt/pepper

DIRECTIONS:

• chop the lobster meat in 1/2 inch pieces

• grill the corn with their husk. Once cooked, remove the husk and the fine hair, place the corn ears in a bowl and carefully remove the kernels from the cob with a large kitchen knife

• cook the bacon strips in a sheet pan in the oven at 450 Fahrenheit for 15 minutes or until crispy

• juice the limes

• thinly slice the scallions

• cut the cherry tomatoes in quarters

• finely chop the cilantro

• de-seed and finely chop the jalapeno (seeds contain heat! beware!)

• combine everything in a large bowl, season with salt and pepper to taste

• serve as is or in a bun or taco shell

• optional: add sliced avocado on the side

TIP: Not sure how to select your ear of corns without removing the husk? Simply pick the corn with the darkest hair coming out at the top. If the hair is too blond, the corn is not ripe enough.

When the sky is telling you to eat more jalapenos…