Fancy Sweet Corn and Lobster Salad

• 4 cups sweet corn kernels (from 6 to 7 medium ears; see tip, below)
• 12 ounces cooked lobster meat (about three 1 1/4-pound lobsters; see Notes)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons chopped fresh tarragon leaves
• 20 grape or cherry tomatoes. halved
• 1/3 to 1/2 cup Ginger Vinaigrette
• Sea salt and freshly ground black pepper. to taste

1. Place the kernels in a medium saucepan.
2. cover with cold water, and bring to a boil over high heat.
3. Simmer for 2 to 3 minutes, until tender.
4. Drain and rinse under cold water.
5. Meanwhile, if you arc cooking the lobsters yourself, fill an 8-quart pot with sailed water and bring to a boil.
6. Plunge the lobsters headfirst into the boiling water, cover, and cook for 11 to 13 minutes.
7. Carefully remove the lobsters from the pot with tongs.
8. Allow them to cool before removing the meat.
9. Cut the lobster meat from the tails and claws into 3/4-inch chunks.
10. In a large bowl, toss the corn kernels with the lobster meat.
11. Add the thyme, tarragon, cherry tomatoes, and ginger vinaigrette.
12. Toss gently until the vinaigrette evenly coats the salad.
13. Season with salt and pepper and add 1 to 2 tablespoons more vinaigrette if needed.
14. Refrigerate, covered, until the salad is chilled.

sweet corn, lobster, thyme, tarragon, grape, ginger vinaigrette, salt

Taken from www.cookstr.com/recipes/fancy-sweet-corn-and-lobster-salad (may not work)