Tomato, Corn & Basil Salad With Lobster

Name: Tomato, Corn & Basil Salad With Lobster
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbs white-wine vinegar or Champagne vinegar; 4 ears fresh corn, shucked, silk removed; 59 milliliters chopped fresh basil leaves; 2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.); 59 milliliters fresh lemon juice; 2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat); 946 milliliters oz. (about mixed baby greens; 118 milliliters extra-virgin olive oil; 4 servings Sea salt (I prefer fleur de sel); 2 shallots, minced (to yield 1/4 cup); 454 grams ripe tomatoes (I like Early Girl), cored, seeded, and cut into 1/4-inch dice

Tomato, Corn & Basil Salad With Lobster is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 408 calories, 15g of protein, and 29g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have baby greens, lemon juice, shallots, and a few other ingredients on hand, you can make it. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert.