Barley, Corn And Lobster Salad

• 2 1 1/2-pound lobsters
• 2 cups cooked barley, cooled
• 2 ears corn, cooked and kernels cut off cob
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 3 tablespoons chopped fresh basil
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Steam the lobsters until they turn bright red, about 10 minutes.
2. Set aside until cool enough to handle.
3. Remove the meat and cut into large chunks.
4. Toss the lobster, barley and corn together.
5. Add the lemon juice, olive oil, basil, salt and pepper.
6. Toss until well combined.
7. Divide among 4 plates and serve.

lobsters, barley, corn, lemon juice, olive oil, fresh basil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10654 (may not work)