Chilled Lobster Salad With Basil-Lime Salsa

Recipe Ingredients

1/2 cup	31g / 1.1oz	Seeded chopped unpeeled tomatoes
2 tablespoons	30ml	Fresh lime juice
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
1		Garlic - peeled
1 1/2 cups	93g / 3.3oz	Seeded chopped unpeeled tomatoes
1/3 cup	48g / 1.7oz	Peeled - seeded, and diced cucumber
1/3 cup	20g / 0.7oz	Finely chopped green onions
2 tablespoons	30ml	Finely chopped fresh basil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 1/2		Fresh corn - cooked
4 cups	948ml	Tightly packed sliced romaine lettuce
1 cup	237ml	Tightly packed trimmed watercress
3/4 lb	340g / 11oz	Cooked lobster meat cut into bite-sized pieces

Recipe Instructions

Position knife blade in food processor bowl; add 1/2 cup tomato and next 4 ingredients. Process until smooth. Pour mixture into a medium bowl; stir in 1-1/2 cups tomato and next 5 ingredients. Set aside.

Cut whole kernels from ears of corn to measure 2 cups. Combine corn, lettuce, and watercress in a large bowl; toss well. Add tomato mixture, and toss gently to coat.

Divide evenly among 4 serving plates; top each with lobster. Yield: 4 servings (serving size: about 2 cups salad and 3 ounces lobster).

Source:
Cooking Light, Jul/Aug 1994, page 92

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