2 Servings 5 min Cook
4 Oz Northern Lobster
1 1/2 Cup cut Corn
1 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp chopped Chives
1 Lemon yields Lemon Juice
4 Tsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Cup shredded Lettuce
Cook corn in boiling water for about 4-5 minutes; set aside to cool.
Chop chilled lobster meat into large bite sized chunks; add to the bowl.
Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine.
Place lettuce leaves on two plates.
Top each plate with lobster salad and enjoy!