Lobster, Corn, and Potato Salad

Ingredients

• 3 1/2 pounds lobster, cooked, meat picked out and chopped
• 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

Directions

1. Set the potatoes in a large saucepan and add enough cold water to cover them. Bring the water to a boil over medium high heat, then cook the potatoes until a fork slides in easily, 15-20 minutes. Drain them and transfer them to a large bowl.
2. If you are using frozen corn, put it in a small saucepan over medium high heat. Stir in 2 tablespoons of water and cook until the corn is warmed through, 5 minutes. Drain it, then add it to the bowl with the potatoes.
3. Add the lobster meat, shallots, and basil to the potatoes and corn. Give everything a careful toss to combine.
4. In a small bowl, whisk the heavy cream, olive oil, and vinegar together. Pour the dressing over the lobster mixture and toss lightly until everything is coated. Season with salt and pepper to taste.