Tomato, Corn & Basil Salad With Lobster

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup fresh lemon juice

4 ears fresh corn, shucked, silk removed

Freshly ground black pepper

2 Tbs. white-wine vinegar or Champagne vinegar

1/2 cup extra-virgin olive oil

1 lb. ripe tomatoes (I like Early Girl), cored, seeded, and cut into 1/4-inch dice

1/4 cup chopped fresh basil leaves

2 shallots, minced (to yield 1/4 cup)

2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat)

Sea salt (I prefer fleur de sel)

5 oz. (about 4 cups) mixed baby greens

2 fresh jalapeƱos, seeded and minced (to yield about 3 Tbs.)

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