Chilled Lobster Salad With Basil-Lime Salsa

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ½ cup seeded and chopped unpeeled tomato
• 2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove , peeled
• 1 ½ cups seeded and chopped unpeeled tomatoes
• 1⁄3; cup peeled seeded and diced cucumber
• 1⁄3; cup finely chopped green onion
• 2 tablespoons finely chopped fresh basil
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 2 ½ ears fresh corn , cooked
• 4 cups tightly packed sliced romaine lettuce
• 1 cup tightly packed trimmed watercress
• ¾ lb cooked lobster meat , cut into bite-size pieces

Directions:

1. In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
2. Process until smooth.
3. Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
4. Cut whole kernels from ears or corn to measure 2 cups.
5. Combine corn, lettuce and watercress in a large bowl; toss well.
6. Add tomato mixture, and toss gently to coat.
7. Divide evenly among 4 serving plates; top each with lobster.

Reviews

[CIndytc]

Great salad we enjoyed it...I added some jicama sliced up on top for some crunch.

[Jyber]

For lobster lovers, this rocks! I did not use watercress, and served the salsa on bibb lettuce leaves. But I could see this salsa topped with any left over like chicken, duck, or steak slices...scallops, shrimp. Do that Naan, (#178020) as a scooper, sopper, or side. DH, salad dude says "yup"!