Lobster, Sweetcorn and Tomato Salad

I actually brought a bottle of Prosecco with me on our Three Peaks Challenge, however that is the last thing any of us were thinking about when we finished at 5.36am. All Amanda and I could think of was a warm coffee, oh and a fresh pastry would have gone down rather nicely. 
Supper on Sunday evening was pretty simple, however I treated myself to a celebratory meal later in the week with lobster! In this warm weather I am loving making jazzy salads, especially when I can add cherry tomatoes from our tomato plant into the mix! I made a dressing with tomatoes, red wine vinegar, garlic, olive oil and a little onion, blitzed together in a food processor. 
If you’re not feeling fancy or want to make this more of a midweek meal, you could easily swap the lobster for cooked prawns or crayfish. 

Lobster, Sweetcorn and Tomato Salad 

2 cooked lobster tails, or 150g cooked prawns
1 avocado, finely sliced
75g cherry tomatoes, halved
75g sweetcorn kernels
salad leaves
For the dressing;
50g cherry tomatoes
1 small garlic clove, crushed
1/2 small red onion, finely chopped
1tbsp red wine vinegar
3tbsp extra virgin olive oil

1 In a food processor or blender, pulse together the dressing ingredients, plus plenty of seasoning. Add a pinch of sugar or squeeze of agave syrup if your tomatoes aren’t that sweet.

2 Roughly chop the cooked lobster, and mix together with with remaining salad ingredients. Divide among two bowls or plates and drizzle over some dressing. Serve immediately.

The extra dressing works brilliantly as a dressing for other salads, or as a marinade for chicken or fish. Keep it in the fridge and use within 2 days.


1 Comment

  1. August 4, 2014 / 10:47 am

    Gosh this is right up my street! All my favourite things!

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