Warm Lobster Salad with Pan-roasted Corn, Peas, Basil, and Shallot Vinaigrette

If whole lobsters are not available, check your local seafood market for cooked lobster meat.

Yield: Makes 4 servings

Ingredients

• 3  (1- to 1 1/2-pound) live lobsters (about 10.5 ounces meat)
• 1/4  cup  chopped shallots
• 1  teaspoon  grated lemon rind
• 4  teaspoons  balsamic vinegar
• 1  teaspoon  Dijon mustard
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 5  tablespoons  extra virgin olive oil, divided
• 1  cup  thinly sliced red onion
• 2 1/2  cups  fresh corn kernels (about 3 ears)
• 1/2  cup  fresh or frozen peas
• 1  pint grape tomatoes, halved
• 1/2  cup  thinly sliced fresh basil
• 1  (5-ounce) bag gourmet mixed salad greens

Preparation

Bring a large pot of water to a boil. Add lobsters, head first; cover and return water to a boil. Boil, partially covered, 10 minutes or until lobster shells are bright red. Using tongs, transfer lobsters to a large bowl of ice water; cool 2 minutes, and drain. Twist off the claws and tail, and remove meat. Reserve the meat of 4 claws, and cut remaining meat into 1/2-inch pieces. Cut tail meat into 1/4-inch-thick slices, and add to 1/2-inch claw meat pieces.

Combine shallots and next 3 ingredients in a small bowl. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in 4 tablespoons of oil. Set aside.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, and cook 2 to 3 minutes or until beginning to soften. Stir in corn; cook 4 to 5 minutes or until beginning to brown. Add peas, and cook 2 minutes. Stir in the cut claw and tail meat mixture and tomatoes; cook 2 minutes or until lobster is warm. Remove from heat, and stir in 2 tablespoons shallot mixture, basil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.

Toss salad greens with 2 tablespoons shallot mixture and divide among 4 dinner plates. Top with lobster mixture.

Return skillet to medium-high heat. Add reserved, uncut claw meat and remaining shallot mixture. Cook, stirring occasionally, 1 to 3 minutes or until claw meat is thoroughly heated. Top each salad with equal amounts of shallot mixture and reserved claw meat. Serve immediately.

Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Sancerre, Clos la Perriere ($16).