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Summer Lobster Salad

Seafood Alternatives: Nelson Crab® Hand-Packed Dungeness Premium Crab, lobster tails, Surimi crabmeat, Simply Seafood® Farm-Raised Bay Scallops

On the New England coast, especially in Massachusetts and Maine, boiled lobster and its fresh corn sidekick announce high summer. This beautiful and delicious salad takes that combination one step further, adding summer's vine-ripe tomatoes.

Ingredients:

• 1 live lobster (about 1 1/2 lb.) or 1 1/2 lb Nelson Crab® Dungeness premium crabmeat
• 2 tsp. olive oil
• 1/2 cup diced onion
• 1 cup fresh corn kernels (1 large ear)
• 2-4 tsp. minced jalapeño
• Salt and pepper
• 2 cups spinach leaves

Tomato Salsa Dressing

• 1 cup seeded and dices tomatoes
• 1 Tbsp. finely chopped kalamata olives
• 1 Tbsp. minced fresh basil
• 2 tsp. fresh lemon or lime juice
• 1 tsp. olive oil
• 1/2 tsp. grated lemon zest
• 1/8-1/4 tsp. hot pepper sauce

Cooking Instructions:

To cook the lobster, plunge it into a kettle of boiling salted water. Cover and boil until bright red, 10-12 minutes. Drain the lobster well, transfer it to a plate and chill. Remove the meat from the claws and tail and refrigerate until ready to serve.

To make the dressing, combine all the ingredients in a small bowl and stir to mix well. Set aside for up to 1 hour or refrigerate for longer storage. Bring to room temperature before serving.

To prepare the salad, cut the lobster tail meat into bite-size pieces, reserving the claw meat for garnish. Heat the oil over medium-high heat. Sauté the onion 2 minutes. Add the corn and jalapeño and sauté until barely cooked, 3 to 4 minutes. Add the diced lobster with salt and pepper to taste. Sauté until just heated through. Arrange the salad on spinach-lined plates and garnish each plate with a lobster claw. Spoon the tomato dressing over and serve.

Servings per recipe: 2

Cal. 572 / Total fat 13g / Sat. 2g / Chol. 162mg / Sdm. 644mg / Carbo. 73g / Prot. 43g / Om-3 0g