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
- Steam the lobsters until they turn bright red, about 10 minutes.
- Set aside until cool enough to handle.
- Remove the meat and cut into large chunks.
- Toss the lobster, barley and corn together.
- Add the lemon juice, olive oil, basil, salt and pepper.
- Toss until well combined.
- 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)