Poached Lobster over Corn and Cherry Tomato Salad

Total Time:
1 hr
35 min
25 min

1 serving

  • Poached Lobster:
  • 1/2 bottle white wine
  • 1 lemon, halved and juiced
  • 1/4 cup coriander seeds
  • 1 bundle fresh thyme
  • 1 bulb garlic, cut in half equatorially
  • Kosher salt
  • One 1 1/4-pound lobster
  • Splash red wine vinegar
  • Splash olive oil
  • Corn and Cherry Tomato Salad:
  • Olive oil
  • 2 cloves garlic, smashed
  • Kosher salt
  • Pinch red pepper flakes
  • 6 cherry tomatoes, cut in half
  • 1 ear corn, kernels removed
  • 1 zucchini, cut into brunoise
  • 4 leaves basil, cut into chiffonade
  • 1 small handful baby arugula
  • Splash red wine vinegar
  • For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.

  • Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.

  • For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.

  • Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

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