Lobster Corn Zucchini And Basil Salad Recipes

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LOBSTER, CORN, ZUCCHINI, AND BASIL SALAD



Lobster, Corn, Zucchini, and Basil Salad image

Categories     Salad     Herb     Shellfish     Vegetable     Appetizer     Side     Wedding     Basil     Lobster     Corn     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 7

4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and finely shredded basil leaves

Steps:

  • With a small (about 1/4-inch) melon-ball cutter scoop outer flesh of zucchini, reserving remaining zucchini for another use if desired. (There should be about 1 1/2 cups zucchini pieces.) In a saucepan of boiling water blanch zucchini and corn 1 minute and drain well. Let vegetables cool and transfer to a large bowl.
  • Break off claws at body of each lobster. Crack claws and remove meat. Cut claw meat into 1/2-inch pieces and add to vegetables. Twist tails off lobster bodies, keeping them intact, and discard bodies. With a pair of kitchen shears remove thin hard membrane from each lobster tail by cutting just inside outer edge of shell. Remove meat from tail and reserve tail shells for serving. Cut tail meat into 1/2-inch pieces and add to claw meat mixture.
  • In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt and pepper to taste and add to lobster mixture. Toss salad gently just to combine well. Salad may be prepared up to this point 8 hours ahead and chilled, covered.
  • Just before serving, stir shredded basil into salad. Mound about 1/2 cup salad into each reserved lobster tail and arrange on a platter. Transfer remaining salad to a serving bowl and garnish platter and bowl with basil.

POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD



Poached Lobster over Corn and Cherry Tomato Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 1 serving

Number Of Ingredients 19

1/2 bottle white wine
1 lemon, halved and juiced
1/4 cup coriander seeds
1 bundle fresh thyme
1 bulb garlic, cut in half equatorially
Kosher salt
One 1 1/4-pound lobster
Splash red wine vinegar
Splash olive oil
Olive oil
2 cloves garlic, smashed
Kosher salt
Pinch red pepper flakes
6 cherry tomatoes, cut in half
1 ear corn, kernels removed
1 zucchini, cut into brunoise
4 leaves basil, cut into chiffonade
1 small handful baby arugula
Splash red wine vinegar

Steps:

  • For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
  • Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
  • For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
  • Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

CORN-AND-ZUCCHINI SAUTE WITH BASIL



Corn-and-Zucchini Saute with Basil image

Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

6 ears corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Steps:

  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g

BASIL-CORN SALAD



Basil-Corn Salad image

It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.

Provided by By Angie McGowan

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

4 ears fresh sweet corn (white, yellow or combination)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

  • Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
  • Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • Cover and refrigerate salad until ready to serve.

Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g

CORN, TOMATO, AND LOBSTER SALAD



Corn, Tomato, and Lobster Salad image

The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.

Provided by Emeril Lagasse

Categories     HarperCollins     Emeril Lagasse     Corn     Salad     Summer     Lobster     Tomato     Seafood     Shellfish     Dinner     Lunch     Tarragon     Steam     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 20

2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
1 (1 1/2-pound) lobster
2 tablespoons minced shallot or red onions
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/3 cup plus 1/2 teaspoon extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon cayenne pepper
1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
8 Bibb lettuce leaves, rinsed and patted dry
Freshly ground black pepper

Steps:

  • Fill a large bowl with ice and cold water, and set it aside.
  • In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
  • Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
  • Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
  • In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
  • Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
  • In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

RAW CORN AND ZUCCHINI SALAD



Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

WARM ZUCCHINI-BASIL SALAD



Warm Zucchini-Basil Salad image

This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Provided by barbara

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil, or more to taste
2 zucchini, thinly sliced
1 pinch salt and ground black pepper to taste
2 tablespoons finely chopped fresh basil, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
  • Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
  • Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
  • Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g

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