Ryan’s family came to visit Portland and we had a seaside cookout for dinner. Lobsters weren’t practical on the grill, but you can’t have a dinner in Maine without it! I went to the farmer’s market, picked the freshest vegetables, and here is our dish. It was a big hit and could be substituted with shrimp if lobster isn’t dirt cheap and easily accessible like in Portland.
Makes: 6 side dishes
½ lb lobster meat, precooked and cut into medium chunks
3 ears corn, husked and cut from the core
2 cups cherry tomatoes, halved
1 large bunch scallions, finely chopped
4 cups spring mix
1 cup fresh basil (or cilantro)
2 lemons zested and juiced
3 tbs olive oil
1 tbs finely minced garlic
- Add basil, lemon juice and zest, olive oil, and garlic to a food processor and pulse until smooth.
- Put lobster, corn, and tomatoes in a big bowl and toss together with ¾ of the dressing until evenly coated.
- In a separate bowl, toss together spring mix and remaining dressing. Place on the bottom of a serving platter.
- Add corn mix to the top and sprinkle scallions on for garnish.
Cooking In Red Socks 