Lobster Salad with Charred Corn and Summer Tomatoes

If you’re preparing a big dinner, the main components of this salad – lobster, charred corn, and vinaigrette – can be prepared in advance and chilled. Assemble the dish just before serving.

1 bunch basil leaves, removed from stems and roughly chopped
1/4 c. lime juice
1/4 c. white wine vinegar
1 cup extra-virgin olive oil
3 local lobsters (1 lb. each), boiled or steamed, cooled and removed from the shell, tails cut in half
2 ripe avocados, halved, seed and skin removed, and cubed
2 ears of corn, charred on the grill and kernels removed from the cob
3 ripe tomatoes, sliced and seasoned with salt, black pepper, and extra-virgin olive oil
Fleur de sel

For the vinaigrette, whisk together basil, lime juice, vinegar, and olive oil and season with kosher salt to taste.

Place lobster meat, avocado, and charred corn in a bowl. Add the basil vinaigrette a little at a time, until ingredients are well dressed but not soupy. Season with kosher salt and cracked black pepper and stir to combine.

Fan the tomato slices on a plate and top with lobster salad. Sprinkle with fleur de sel and cracked black pepper.

Serves 6.