Lobster Salad With Roasted Chili and Baby Corn

Name: Lobster Salad With Roasted Chili and Baby Corn
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lobsters, weighing 1 1/4 to 1 1/2 pounds each; 12 ears of fresh baby corn; 2 sweet red peppers; 1 sweet yellow peppers; 1 hot green poblano chili; 1 head of radicchio; 3 small heads of oak-leaf lettuce; 3 or 4 small heads of other lettuces, such as green leaf, limestone, bibb or baby red; 1 bunch of fresh marjoram; 3/4 cup of extra-virgin olive oil; 2 tablespoons lime juice; 12 small Italian plum tomatoes, red and yellow if available, cut in half; 1 lime, cut into wedges

By Nancy Harmon Jenkins

Total Time: About 40 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:4 servings

2lobsters, weighing 1¼ to 1½ pounds each
12ears of fresh baby corn
2sweet red peppers
1sweet yellow peppers
1hot green poblano chili
1head of radicchio
3small heads of oak-leaf lettuce
3 or 4small heads of other lettuces, such as green leaf, limestone, bibb or baby red
1bunch of fresh marjoram
¾cup of extra-virgin olive oil
2tablespoons lime juice
12small Italian plum tomatoes, red and yellow if available, cut in half
1lime, cut into wedges

Ingredient Substitution Guide

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Preparation

Step 1
In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
Step 2
Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
Step 3
Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
Step 4
Wash all greens and dry carefully.
Step 5
Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
Step 6
Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
Step 7
In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
Step 8
Pour extra dressing on lobster.