Lobster, Tomato, and Sweet Corn Salad with Garlic Vinaigrette

• 1/4 teaspoon coarse (kosher) salt
• 2 cloves garlic, crushed
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper, to taste
• 1 1/2 cups fresh corn kernels (from 3 ears corn)
• 4 cups cut-up cooked lobster (see Note)
• 2 cups diced seeded ripe tomatoes ( 1/4-inch dice)
• Salt and freshly ground black pepper, to taste
• 6 to 8 tablespoons Garlic Vinaigrette
• 2 bunches arugula (about 12 ounces), trimmed, rinsed, and patted dry
• 1/2 cup thinly slivered fresh basil leaves, for garnish
• 8 fresh nasturtium blossoms, for garnish (optional)

1. For the Vinaigrette: Sprinkle the salt over the garlic on a chopping board and finely mince the garlic.
2. Combine this with the vinegar and the mustard in a small bowl.
3. Whisking constantly, slowly drizzle in the olive oil.
4. Continue whisking until the vinaigrette thickens.
5. Season with pepper.
6. Refrigerate, covered, until ready to use.
7. Makes 3/4 Cup.
8. Bring a saucepan of water to a boil.
9. Add the corn kernels and cook until just tender, 1 minute.
10. Drain into a colander and run under cold water to stop the cooking.
11. Drain again and pat dry.
12. Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
13. Just before serving, season the salad with salt and pepper.
14. Dress it lightly with the vinaigrette.
15. Arrange the arugula in the center of a large platter and top with the lobster salad.
16. Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.

coarse, garlic, red wine vinegar, mustard, extra virgin olive oil, freshly ground black pepper, corn kernels, lobster, seeded ripe tomatoes, salt, garlic, arugula, basil, blossoms

Taken from www.cookstr.com/recipes/lobster-tomato-and-sweet-corn-salad-with-garlic-vinaigrette (may not work)