Grilled Lobster, Potato and Charred Corn Salad
1 ½ pounds small potatoes
● 1 lb. lobster tails, claws, ect.
● 1 ½ cups fresh corn kernels (from 2 ears of corn)
● ¼ cup crème fraîche
● ¼ cup mayonnaise
● 1 Tbsp fresh lemon juice
● Salt and freshly ground pepper
● 2 large tomatoes, thinly sliced
● 1 Tbsp snipped chives
Bake potatoes indirectly at 400 until soft (about an hour). Let cool and
dice. Set up grill for direct grilling and char corn. Let cool and cut from
cob. Split lobster tails in half, butter and grill meat-side down for 4 minutes.
Flip, and cook until desired temp (140). (About 2 additional minutes.)
Remove from grill, let cool and chop.
Combine creme fraiche, lemon juice and mayonnaise. Add salt & pepper
to taste. In a large bowl, toss diced potatoes, corn and creme fraiche
To serve: on a bed of sliced heirloom tomatoes, serve a spoonful of potato
and corn mixture. Add additional charred corn, grilled lobster and fresh
chives to finish. Finish with salt to taste.