Barley, Corn And Lobster Salad

Ingredients

• 2 1 1/2-pound lobsters
• 2 cups cooked barley, cooled
• 2 ears corn, cooked and kernels cut off cob
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 3 tablespoons chopped fresh basil
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    441 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 60 grams protein; 432 milligrams cholesterol; 2033 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.
2. Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.

15 minutes