Chilled Lobster Salad With Corn and Tomatoes

Ingredients 2 medium ears of corn 12 oz. cooked, chilled lobster meat (yield from 2 - 1-1/2 lb. lobsters) 1 cup grape tomatoes, sliced in half 1 tbsp. chopped chives 1 tbsp. mayo juice of 1 large lemon 4 tsp. olive oil salt and fresh cracked pepper to taste 1. Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl. 2. Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add mayo, tomatoes, chives, lemon juice, olive oil, salt, and fresh cracked pepper to taste; toss to combine. 3. Serve this amazing lobster dip with any crispy flatbread. Top each plate with lobster salad and enjoy! For more holiday menu ideas, check out  and Instagram, . Photograph:

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