Lobster, Corn, and Potato Salad Recipe

Carrie Vasios

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Recipe Facts



Active: 20 mins
Total: 35 mins
Serves: 6 servings

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  • 3 1/2 pounds lobster, cooked, meat picked out and chopped (about three cups meat)
  • 8 ounces frozen corn or 6 ears fresh corn, shucked, kernels cut off
  • 1 1/2 pounds baby new potatoes, cut in half
  • 2 shallots, finely chopped
  • 1 cup basil leaves, roughly torn
  • 2 tablespoons heavy cream
  • 1/4 cup plus two tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper


  1. Put potatoes in a large saucepan and cover with cold water. Bring to a boil over medium high heat and cook until fork tender, 15-20 minutes. Drain and add potatoes to a large bowl.

  2. If using frozen corn, place corn in a small saucepan over medium high heat. Add two tablespoons of water and let cook until heated through, 5 minutes. Drain and add to potatoes.

  3. Add lobster meat, shallots, and basil to potatoes and corn. Toss to mix.

  4. In a small bowl, whisk together heavy cream, olive oil, and vinegar. Pour over lobster mixture and toss gently until well coated. Add salt and pepper to taste.