Warm Lobster Salad With Pan-Roasted Corn, Peas, Basil, And Shallot Vinaigrette

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Coastal Living


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3 (1- to 1 1/2-pound) live lobsters (about 10.5 ounces meat)

1/4 cup chopped shallots

1 teaspoon grated lemon rind

4 teaspoons balsamic vinegar

1 teaspoon Dijon mustard

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

5 tablespoons extra virgin olive oil, divided

1 cup thinly sliced red onion

2 1/2 cups fresh corn kernels (about 3 ears)

1/2 cup fresh or frozen peas

1 pint grape tomatoes, halved

1/2 cup thinly sliced fresh basil

1 (5-ounce) bag gourmet mixed salad greens

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