Cooking web notes

This is a fabulous recipe by Tupperware for a special meal that you might be planning. We love lobster here at our home and like to spoil ourselves with a lobster dish every 2-3 months.

Serves 8
Preparation Time: 20 minutes

Lobster Salad

1 1/2 cups fresh corn kernels (3 ears)
4 cups lobster meat, chopped
2 cups tomatoes, seeded and diced
12 oz. Arugula
1/2 cup fresh parsley, chopped

Garlic Vinaigrette

2 tbsp. Simple Indulgence™ Simply Garlic
2 tbsp. mayonnaise
1 tbsp. mustard
4 tbsp. butter, melted
1/2 cup olive oil
1/4 cup chopped parsley
Salt and pepper to taste

Bring water to a boil in a Chef Series™ 2 QT. / 2 L Covered Nonstick Saucepan. Add the corn and cook until just tender, about 2 minutes. Drain in Double Colander and run under cold water to stop cooking. Drain and pat dry. Remove kernels from cob. Using a Saucy Silicone Spatula, gently combine the corn, lobster, and tomatoes in a bowl. In the Quick Shake® Container, combine all ingredients for the vinaigrette, except for the olive oil. Drizzle in olive oil and shake until thickened. Just before serving, season the salad with salt and pepper and toss lightly with the vinaigrette. Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish with the parsley.