Recipe - Lobster Salad With Basil And Lemon Vinaigrette

2 Live lobsters; 1 One fourth to 1
One half pound
One half pt Red cherry tomatoes; halved
One half cup Fresh corn; removed from cob
One half cup Celery; cut or sliced up diagonally
1 tablespoon Minced fresh basil leaves
1 tablespoon Freshly grated lemon zest
3 tablespoon Fresh lemon juice
1/3 cup Hazelnut oil
Garnish: 4 lemon wedges

In a large stock pot of boiling salted water, plunge the live lobsters and
boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs
to a cutting board and let cool until they can be handled. Break off the
claws at the body, crack them, and remove the meat, cutting it into 3/4
inch pieces. Halve the lobsters lengthwise along the underside, remove the
meat from the tails, and cut it into Three fourths inch pieces. In a large bowl
combine the claw meat and the tail meat. Break off the legs carefully at
the body, reserving them for another use, remove the meat from the body
cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss
in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season
with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste
with salt and pepper.

Yield: 2 servings

Recipe by: Cooking Live Show #CLA06 Posted to MCRecipe Digest V1 #722 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997