Lobster or Shrimp Salad with Corn and Tomatoes

5.0(81)

by Mark Bittman

Quick, Appetizer

Servings

4 servings

Total time

20 min

Calories / serving

298 kcal

Ingredients (11)

serves

Extra virgin olive oil as needed
2 tablespoons chopped shallot or oniononion
1 teaspoon minced garlicgarlic
1 teaspoon fresh thyme leavesthyme
2 cups fresh corn kernels (about 4 ears corn)corn
Salt and freshly ground black peppersalt-and-pepper
4 medium tomatoes, cored and cut into eighthstomato
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperatureshrimp
1 teaspoon grated lemon zestlemon
Chopped fresh parsley leaves or chiveschive

Instructions (3 steps)

01Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
02Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.

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Rich recipe — supports nutrition-aware planning.