Lobster, corn, zucchini and basil salad
Lobster, corn, zucchini and basil salad recipe in the zucchini category
Recipe ingredients:
- 4 zucchini, about 2 pounds
- 1 1/2 cups fresh corn, cut from about 3 ears
- 12 boiled or steamed 1 1/4 pounds lobsters
- 1/2 cup mayonnaise, or to taste
- 3 to 4 tablespoons white wine vinegar or fresh lemon juice
- 1/2 cup finely shredded fresh basil leaves
- Fresh basil sprigs and finely shredded basil leaves, for garnish
Recipe method:
- With a small, about 1/4 inch, melon ball cutter scoop outer flesh of zucchini, reserving remaining zucchini for another use if desired. There should be about 1 1/2 cups zucchini pieces.
- In a saucepan of boiling water blanch zucchini and corn 1 minute and drain well.
- Let vegetables cool and transfer to a large bowl.
- Break off claws at body of each lobster. Crack claws and remove meat.
- Cut claw meat into 1/2 inch pieces and add to vegetables.
- Twist tails off lobster bodies, keeping them intact, and discard bodies.
- With a pair of kitchen shears remove thin hard membrane from each lobster tail by cutting just inside outer edge of shell.
- Remove meat from tail and reserve tail shells for serving.
- Cut tail meat into 1/2 inch pieces and add to claw meat mixture.
- In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt and pepper to taste and add to lobster mixture.
- Toss salad gently just to combine well.
- Salad may be prepared up to this point 8 hours ahead and chilled, covered.
- Just before serving, stir shredded basil into salad.
- Mound about 1/2 cup salad into each reserved lobster tail and arrange on a platter.
- Transfer remaining salad to a serving bowl and garnish platter and bowl with basil.
Tags: lobster, corn, basil, salad, recipe, zucchini, recipes, cooking