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Lobster, Corn, and Potato Salad Recipe

Lobster, Corn, and Potato Salad Recipe
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  • Cusine



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


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