Maine Lobster Salad With Avocado, Heirloom Tomato, Roasted Corn And Asparagus With Orange Olive Oil Dressing Recipe

Cook lobster tails

Fill a large pot with salted water and bring to a boil. Add the lobster tails and simmer 8-10 minutes, until shells are bright red and the meat is opaque. Remove tails, cool briefly, then extract meat from shells and chop into bite-sized pieces.

Prepare avocados

Halve the avocados lengthwise, remove pits, scoop flesh into a bowl, and dice into 1/2-inch pieces. Toss with a squeeze of lemon juice to prevent browning.

Prepare tomatoes

Dice heirloom tomatoes into bite-sized chunks and set aside.

Roast corn

Preheat oven to 425°F (220°C) or preheat a grill. Brush corn cobs with 1 tablespoon olive oil and sprinkle with 0.5 teaspoon sea salt. Roast/grill until kernels are tender and lightly charred, about 8-10 minutes. Let cool, then cut kernels off the cob.

Blanch asparagus

Trim the woody ends. Bring a pot of salted water to a boil. Blanch asparagus 1-2 minutes until bright green and crisp-tender. Transfer to an ice bath to halt cooking, then drain.

Make dressing

In a small bowl, whisk together orange juice, orange zest, white wine vinegar, Dijon mustard, honey, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper.

Emulsify olive oil

Slowly whisk in 80 ml extra virgin olive oil until dressing is smooth and emulsified. Taste and adjust seasoning if needed.

Arrange lobster meat, avocado, heirloom tomato, roasted corn kernels, and blanched asparagus on a large platter.

Drizzle with the orange olive oil dressing and toss gently to coat.

Season to taste with additional salt and pepper if desired and garnish with fresh herbs.