Lobster or Shrimp Salad with Corn and Tomatoes

Ingredients

• Extra virgin olive oil as needed
• 2 tablespoons chopped shallot or onion
• 1 teaspoon minced garlic
• 1 teaspoon fresh thyme leaves
• 2 cups fresh corn kernels (about 4 ears corn)
• Salt and freshly ground black pepper
• 4 medium tomatoes, cored and cut into eighths
• Freshly squeezed lemon juice as needed
• 1 ½ pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
• 1 teaspoon grated lemon zest
• Chopped fresh parsley leaves or chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    283 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 31 grams protein; 216 milligrams cholesterol; 729 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
2. Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
3. Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

20 minutes