Tarragon Lobster Salad with Corn and Tomatoes
Two medium size lobsters, cooked (get your supermarket to steam them for you)
2 tablespo9ons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon fresh lemon zest
1/3 cup olive oil
1/2 teaspoon salt
1/8 teaspoon red pepper
2 ears of corn, kernels cut off
1 pint cherry or grape tomatoes
2 tablespoons chopped tarragon
1 tablespoon chopped fresh parsley
1. Combine the shallot, vinegar, lemon juice, and lemon zest in a large bowl. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.