Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

Skinnytaste.com
Servings: 2 as main course • Size: 1/2 of recipe
Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g
Sodium: 668 mg (without salt)

Ingredients:

• 2 medium ears of corn
• 12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
• 1 cup grape tomatoes, sliced in half
• 1 tbsp chopped chives
• juice of 1 large lemon
• 4 tsp olive oil
• salt and fresh cracked pepper to taste
• 8 Boston lettuce leaves, rinsed and dried

Directions:

Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.

Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,

Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!