PORTLAND, Maine — Chilled Lobster & Sweet Corn Salad

Butter-poached lobster, grilled corn–honey purée, Swiss chard, honey–lemon balm vinaigrette, fennel fronds

Ingredients (Serves 4)

Lobster:

12 oz of cooked lobster claw and knuckle meat

6 tbsp of unsalted butter

2 tbsp of water

Grilled Corn Purée:

3 ears of fresh corn (in husk)

1/2 cup of heavy cream

1 tbsp of honey

Pinch of salt

Honey–Lemon Balm Vinaigrette:

2 tbsp of honey

1 tbsp of Dijon mustard

2 tbsp of white wine vinegar

1 tbsp of fresh lemon balm or other fresh herbs, chopped

½ cup of olive oil

Salt & pepper

Salad Base:

1 bunch of Swiss chard (blanched)

Fennel fronds

Directions

Lobster: Melt butter and water, gently poach meat, and chill.

Corn Purée: Grill corn in husk for 15 to 20 minutes. Shuck and blend

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