Ingredients
2ears of corn,medium
12ozchilled lobster meat,cooked, yield from 2 1½ lbs lobsters
1cupgrape tomatoes,sliced in half
1tbspchives,chopped
1large lemon,juiced
4tspolive oil
salt and fresh cracked pepper,to taste
8Boston lettuce leaves,rinsed and dried
Preparation
Cook corn in boiling water for about 4 to 5 minutes. Set aside to cool.
Cut kernels of the husk and place in a large bowl.
Chop chilled lobster meat from tails and claws into large bite-sized chunks, then add to the bowl.
Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste. Toss to combine.
Place lettuce leaves on two plates.
Top each plate with lobster salad and enjoy!
