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Lobster, Corn & Tomato Salad
From The Vineyard Cookbook, by Barbara Scott-Goodman

This truly indulgent salad made with fresh lobster, corn, and tomatoes is a peak-of-summer treat.


6 cups cooked lobster meat (see note)
4 cups cooked corn kernels (from 4 ears fresh corn)
3 ripe tomatoes, coarsely chopped
3 ribs celery, diced
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives

For the Vinaigrette:

2 tablespoons white wine vinegar
5 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper

4 cups mixed salad greens


1. Put the lobster, corn, tomatoes, celery, parsley, and chives in a large bowl and gently toss together.

2. In a small bowl, whisk together the vinegar, olive oil, cayenne pepper, and salt and pepper to taste. Pour the vinaigrette over the lobster mixture and toss gently to combine. Taste and adjust the seasonings, if necessary. Cover and chill the salad for up to but no longer than 2 hours before serving.

3. Arrange the salad greens on a large platter. Spoon the salad over the greens and serve at once.

Yield: Serves 6

Note: A 1- to 1-1/4-pound lobster will yield about 1 cup of cooked lobster meat. When buying lobster for making salad or lobster rolls, look for culls (one-clawed lobsters); they are usually less expensive.

Wine Pairing:

Seven Hills Columbia Valley Riesling 2007

Chateau St. Jean La Petite Étoile Fumé Blanc 2006
Gloria Ferrer Royal Cuvée 2001
Sterling Napa Valley Chardonnay 2006
Talley Vineyards Oliver Vineyard Chardonnay

($35 and up)
Far Niente Napa Valley Oakville Estate Bottled Cabernet Sauvignon 2005
Lafond Vineyard Lafond Chardonnay

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