Ted Kennedy's Favorite Lobster Salad

DIRECTIONS

• Cook the corn and then scrape off the kernels over a bowl and set aside.
• Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.
• In a small bowl, combine the mayonnaise, with the milk and mix until smooth.
• Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.
• Cover and refrigerate for a few hours before serving.