Lobster Chopped Salad with Fava Beans, Cherry Tomatoes, Avocado, Corn, and Applewood-Smoked Bacon

• 2 live Maine lobsters, 1 3/4 to 2 pounds each
• 10-ounce slab applewood-smoked bacon
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 1/2 cups fresh corn (from about 2 ears)
• 1 teaspoon thyme leaves
• 2 tablespoons finely diced shallots
• 3 tablespoons lemon juice
• Pinch cayenne pepper
• 2 ripe avocados
• 3/4 pint cherry tomatoes, mixed colors if possible
• 1 large head butter lettuce, leaves separated, cleaned, and dried
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons sliced green and opal basil
• Kosher salt and freshly ground black pepper

1. Bring a large pot of water to a boil over high heat.
2. Insert the tip of a large chef knife just below the eyes of each lobsterthis will kill them instantly.
3. Add the lobsters to the pot of boiling water, making sure they are completely submerged.
4. Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
5. When the lobsters have cooled, twist off the tails and claws from the bodies.
6. Save the bodies for another use, or discard.
7. Place the tails on their sides, and crush gently with the heel of your hand to break open the shells.
8. Carefully pull out the tails.
9. Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley.
10. Cut each half crosswise into six or seven pieces.
11. Use the back of a large not-precious knife to break open the shell on the claws.
12. Remove the claw meat, and cut each claw into three or four pieces.
13. Carefully crack the shells of the knuckles and remove the meat.
14. You should have about 12 ounces of lobster meat total.
15. Slice the bacon into 3/8-inch-thick slices.
16. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons.
17. Heat a large saute pan over medium heat for 1 minute.
18. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped.
19. Using a slotted spoon, remove the bacon to a plate lined with paper towels.
20. Reserve the fat in the pan.
21. Return the pan to medium-high heat.
22. Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper.
23. Saute over medium heat 3 to 4 minutes, until the corn is just cooked and tender.
24. Remove to a platter or baking sheet to cool.
25. While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
26. Whisk in the 1/3 cup olive oil and a pinch of cayenne.
27. Taste for balance and seasoning.
28. Cut the avocados in half lengthwise.
29. Remove the pit and peel.
30. Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt.
31. Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
32. Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl.
33. Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like.
34. Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them.
35. Toss the parsley into the lobster salad, and arrange it over the lettuce.
36. Scatter the basil over the top.
37. You can boil and prepare the lobsters, make the vinaigrette, and saute the bacon and corn ahead of time.
38. Prepare the avocado and tomatoes just before serving.

live maine lobsters, bacon, extravirgin olive oil, fresh corn, thyme, shallots, lemon juice, cayenne pepper, avocados, cherry tomatoes, butter lettuce, flatleaf, basil, kosher salt

Taken from www.epicurious.com/recipes/food/views/lobster-chopped-salad-with-fava-beans-cherry-tomatoes-avocado-corn-and-applewood-smoked-bacon-390891 (may not work)