Remember my post on How To Cook And Open A Lobster? This dish is going to require quite a bit of sweet lobster meat for my Pasta Salad With Lobster And Grilled Corn.
Opening a lobster for some can be a little intimidating but I’ve made it as easy as possible in my post. If you’re able to get a hold of lobster meat already prepared, by all means, feel free to use it in this recipe.
This recipe is perfect for summer and uses my Lemon Vinaigrette which pairs perfectly with this salad. I’ve provided a link for my Lemon Vinaigrette at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 1 (6-quart) saucepot, colander, bundt pan, chef’s knife, paring knife, large mixing bowl, Microplane, silicone brush
Ingredients:
1 1/2 pounds of lobster meat, cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster)
5 ears of sweet corn, grilled, kernels removed (approx.2 1/2 cups)
1/4 cup of Canola oil
1/2 pint of red grape tomatoes, halved
1/2 pint of yellow grape tomatoes, halved
1 cup of edamame, shelled
1 pound (16 ounces) of corkscrew pasta, cooked drained and cooled completely
1/4 cup of red onion, finely diced
1 mini-sweet red pepper, seeded and finely minced
1 lemon, zested
2 Hass avocados, pits and flesh removed, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
1/2 cup of Lemon Vinaigrette
Directions:
Start by cooking the lobster in advance. Instructions can be found on my link below for directions. Once the lobster is fully cooked, allow to cool, remove the lobster meat from the tail and claws, then chop into bite-size pieces. Transfer to a bowl and refrigerate.
While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes add those to the bowl and the edamame.
Pour Canola oil into a small measuring cup. Using a silicone brush, brush each of the ears of corn with Canola oil. On a preheated indoor grill pan over medium heat, place the arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly brown. You’ll notice the corn will start to produce beautiful charred marks which adds a smokey flavor without a lot of effort. The total process should take about 9 minutes.
Using a bundt pan, stand the one ear of corn of the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add to the large mixing bowl with the rest of the ingredients.
In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 to 12 minutes. Taste the pasta after 8 minutes of cooking to be safe. You’re looking for the pasta to be al dente. Once al dente, drain into a colander, run under cold water until the pasta has cooled completely and does not clump together.
Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, gently stir to combine, not to smash the diced avocado. You want it to keep its integrity.
Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.
Ladle a good helping of my Pasta Salad With Lobster And Grilled Corn into a porcelain serving bowl. Serve immediately.
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