Lobster Salad With Roasted Chili and Baby Corn

• 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

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

lobsters, corn, sweet red peppers, sweet yellow peppers, chili, radicchio, other lettuces, marjoram, olive oil, lime juice, italian plum tomatoes, lime

Taken from cooking.nytimes.com/recipes/11125 (may not work)