Salade de maïs, tomate et homard

Ingredients for Corn, Tomato, and Lobster Salad

• 300g roughly chopped ripe tomatoes

• Vin blanc sec 475 ml

• 120ml d'eau

• 240ml thinly sliced onions

• 3 black peppercorns

• 2 sprigs fresh tarragon

• 1 (675g) lobster

• 2 tablespoons minced shallot or red onions

• 2 tablespoons champagne vinegar or white wine vinegar

• 2 cuillères à soupe de jus de citron fraîchement pressé

• 1/2 teaspoons grated lemon zest

• 80ml plus 1/2 teaspoons extra-virgin olive oil

• 1/2 teaspoons salt, plus more for seasoning

• 1/8 cuillère à café de poivre de Cayenne

• 300ml Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)

• 575ml mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colours and sizes

• 2 tablespoons chopped fresh tarragon leaves

• 1 tablespoon chopped fresh parsley leaves

• 8 Bibb lettuce leaves, rinsed and patted dry

• Poivre noir fraîchement moulu

Fill a large bowl with ice and cold water, and set it aside.

In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.

Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.

Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 240ml ; set it aside.

In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 80ml extra-virgin olive oil, 1/2 teaspoons salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.

Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.

In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoons extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.