973. LOBSTER SALAD with BACON, CORN, TOMATO and BASIL VINAIGRETTE

serves 4 to 6


Four 1 1/2- to 1 3/4-pound cooked lobsters in the shell
4 slices cooked and crumbled bacon
2 cups cooked corn
2 cups cherry tomatoes, quartered
1/2 cup chopped scallion
Basil Vinaigrette (see below)

Remove the claws and cut the lobsters in half lengthwise, reserving the half shells. Cut the lobster meat into chunks and toss it with the bacon, corn, tomatoes, scallion and vinaigrette. Season with salt and pepper to taste. Arrange one half lobster shell on each plate and spoon the lobster salad mixture into the shell, mounding it.


Basil Vinaigrette

2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 cup packed fresh basil leaves
4 tablespoons vegetable oil
4 tablespoons extra-virgin olive oil

Combine the first five ingredients in a blender and blend, stopping the machine and scraping down the sides until the mixture is pureed. With the motor running, add the oils in a stream.


courtesy of: Sara Moulton, Food Editor, Good Morning America