Recipe for lobster-corn vinaigrette salad

Food styling/Sheryl Julian; Wendy Maeda/Globe staff

Serves 4

2 large ripe tomatoes, cored
Salt and pepper, to taste
4 ears fresh corn, kernels removed from cobs
4 tablespoons white wine vinegar
1 teaspoon Dijon mustard
cup olive oil
3 scallions, thinly sliced
1 tablespoon chopped fresh parsley
1 head red or green leaf lettuce, cored and separated into leaves
Handful fresh basil stems, leaves
1 pound cooked lobster meat, cut into 1-inch pieces

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1. Bring a large pot of water to a boil. Drop in the tomatoes, count to 10, and use a slotted spoon to transfer the tomatoes to a bowl of cold water. Let the cold tap run into the bowl until the tomatoes are cool. Lift them out, pat dry, and peel them. Cut the tomatoes into thick wedges and transfer to a bowl.

2. Generously salt the water. Add the corn and cook for 1 minute. Drain into a colander and rinse with cold water until the corn is cool. Shake the colander to remove excess water and transfer the corn to a bowl.

3. In another bowl, whisk the vinegar, salt, pepper, and mustard. Gradually whisk in the olive oil. Add 1 tablespoon of the dressing to the tomatoes and toss well. Add 1 tablespoon of the dressing to the corn with the scallions and parsley; toss well.

4. On individual plates, arrange lettuce, basil leaves, and lobster meat. Add a spoonful of dressing to each one. Add corn and tomatoes to each. Add a little dressing to the corn and tomatoes. Sprinkle with salt and pepper.
Sheryl Julian