Lobster, Corn, and Potato Salad Recipe

Carrie Vasios Mullins

Ingredients

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.