Corn, Tomato, and Lobster Salad

The freshest corn is so delicious that you don’t need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What’s not to love? It's no question.

Farm to Fork by Emeril Lagasse; photography by Steven Freeman. Copyright 2010; HarperCollins Publishers

Corn, Tomato, and Lobster Salad

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 cups roughly chopped ripe tomatoes 1/2 teaspoon grated lemon zest
    2 cups dry white wine 1/3 cup plus 1/2 teaspoon extra-virgin olive oil
    1/2 cup water 1/2 teaspoon salt, plus more for seasoning
    1 cup thinly sliced onions 1/8 teaspoon cayenne pepper
    3 black peppercorns 1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
    2 sprigs fresh tarragon 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
    1 1/2 pound lobster 2 tablespoons chopped fresh tarragon leaves
    2 tablespoons minced shallot or red onions 1 tablespoon chopped fresh parsley leaves
    2 tablespoons champagne vinegar or white wine vinegar 8 Bibb lettuce leaves, rinsed and patted dry
    2 tablespoons freshly squeezed lemon juice Freshly ground black pepper


    Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Fill a large bowl with ice and cold water, and set it aside.

    • 2

      In a 4- or 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.

    • 3

      Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tight-fitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.

    • 4

      Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite-size pieces. You should have about 1 cup; set it aside.

    • 5

      In a medium nonreactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.

    • 6

      Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.

    • 7

      Serve the lobster on the bibb lettuce.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving