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Salads
Summer Lobster Salad

1 Maine lobster (1½ lb.)
2 teaspoons olive oil
½ cup onion, diced
1 cup corn kernels, fresh (about 1 large ear)
2-4 teaspoons jalapeño, minced
1 pinch salt & pepper, to taste
2 cups spinach leaves, fresh

Dressing:
1 cup tomatoes, seeded and diced
1 Tablespoon kalamata olives, finely chopped
1 Tablespoon fresh basil, chopped
2 teaspoons lemon juice (or lime juice)
1 teaspoon olive oil
½ teaspoon lemon zest, grated
¼ teaspoon hot pepper sauce

To cook the lobster, plunge it into a kettle of boiling salted water. Cover and boil until bright red, 10-12 minutes. Drain well, transfer it to a plate, and chill. Remove the meat from the claws and tail and refrigerate until ready to serve.

To make the dressing combine all the ingredients in a small bowl and stir to mix well. Set aside for up to 1 hour or refrigerate for longer storage. Bring to room temperature before serving.

Cut the lobster tail meat into bite-sized pieces, reserving the claw meat for garnish. Heat the oil over medium-high heat. Sauté the onion for two minutes. Add the corn and jalapeño and sauté until barely cooked, three to four minutes. Add the diced lobster with salt and pepper to taste. Sauté until just heated through. Arrange the salad on spinach-lined plates and garnish each plate with a lobster claw. Spoon the tomato dressing over each and serve.