How To Make Chilled Lobster Salad with Corn and Tomatoes
Savor a seafood dish with this lobster salad, tossed with corn, grape tomatoes, and chives served in a bed of lettuce leaves.
Cook corn in boiling water for about 4 to 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, then 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!
- Calories: 365.73kcal
- Fat: 11.63g
- Saturated Fat: 1.77g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.27g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 37.53g
- Fiber: 6.16g
- Sugar: 8.16g
- Protein: 33.83g
- Cholesterol: 216.02mg
- Sodium: 1048.08mg
- Calcium: 180.69mg
- Potassium: 1035.20mg
- Iron: 2.20mg
- Vitamin A: 90.65µg
- Vitamin C: 41.81mg
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