Lobster Salad With Avocado, Corn And Tomatoes

• For the salad:
• 2 1 1/4 - 1/2 pound lobsters
• 3 ears sweet corn, kernels removed from cob
• 1 avocado, cut into 1/2 inch dice
• 1 tomato, cut into 1/2 inch dice
• For the vinaigrette:
• 1/2 teaspoon dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

1. In a large pot place 2 inches of salted water, set a steaming rack on top and steam your lobsters for 12-14 minutes. As an alternative you can also boil them for 10-12 minutes until bright red.
2. Remove the lobsters from the pot and immediately plunge into a large bowl full of ice water to stop the cooking process.
3. Remove the meat and cut into 1/2 to 3/4 inch pieces. Not too small, you want to see the lobster!
4. Place the lobster in a mixing bowl with the diced avocado and tomatoes.
5. Take the stripped kernels and saute them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.
6. In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
7. Drizzle the vinaigrette over the lobster mixture until it just coats everything, taste and add more if necessary. You may not need it all, reserve the vinaigrette for a later use. Adjust seasoning if necessary.
8. Lobster salad can be served right away or chilled for later use, the acid from the lemon and vinegar will keep your avocados from turning brown.

salad, lobsters, sweet corn, avocado, tomato, vinaigrette, dijon mustard, lemon juice, white wine vinegar, extra virgin olive oil, salt

Taken from food52.com/recipes/19092-lobster-salad-with-avocado-corn-and-tomatoes (may not work)