adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lobster and Grilled Corn Panzanella
Lobster and Grilled Corn Panzanella
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Elevate your Panzanella salad with grilled corn, succulent lobster tails, and zesty tarragon vinaigrette.
Ingredients:
  • For the vinaigrette
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh tarragon, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • For the salad
  • 2 pints grape or cherry tomatoes, halved
  • 1 small red onion, thinly sliced, divided
  • 4 ears corn on the cob, unhusked
  • 2 (8-ounce) frozen uncooked lobster tails, thawed and rinsed
  • 5 (3/4-inch thick) slices Italian loaf or ciabatta
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 4 Persian cucumbers, halved and cut crosswise into 1/2-inch pieces
  • 1 teaspoon fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped
Instructions:
  • Prepare the vinaigrette by whisking together vinegar, garlic, tarragon, mustard, salt, and pepper in a bowl. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined.
  • Enhance the flavors: In a wide shallow serving bowl, mix together tomatoes, half of the onions, and 1/2 cup of vinaigrette. Allow the tomatoes to marinate and release their juices while you work on the salad.
  • Prepare the corn: Peel off the outermost layers of husk, leaving most intact. Trim silk tassels, husk tips, and the base for stability. Soak in cold water for 20-30 minutes if corn is not very fresh.
  • To set up the steamer, fill a pot with 1 to 2 inches of water, ensuring the lobster tails won't be submerged. Stir in 1 tablespoon of salt. Place the steamer basket in the pot. If you don't have a steamer basket, crumple foil into balls and place them in the pot to elevate the lobster tails. Cover the pot and bring the water to a boil on high heat.
  • Steam the lobster tails in a steamer basket until shells are red and meat is opaque, about 10 minutes. Let the lobsters cool for 5 minutes before handling.
  • To remove lobster meat from the shell, gently cut along both edges of the tail's soft shell from the wide end to the fan tail using sharp scissors. Peel off the soft shell and pull out the meat. Make a slit down the top side of the tail meat, removing any gray-black digestive vein if present, then cut the lobster into bite-size pieces.
  • Preheat the grill to 500°F on high heat.
  • Prepare the bread for grilling: Brush both sides of the bread slices lightly with oil using a pastry brush and sprinkle with salt. Place the bread on clean grill grates in a single layer, close the grill lid, and grill until grill marks appear, about 30 seconds to 1 minute per side. Stay attentive to prevent burning. Let the bread cool before cutting into 1/2-inch pieces.
  • Grill the corn: Place the corn in a single layer on the grates and grill with the lid closed for 8 to 10 minutes, turning occasionally. Check for a shiny, bright color on the kernels by peeling back a husk from one ear. Remove corn from the grill and let cool for 4 to 5 minutes. Once cool, remove the husk and silk. Return corn to the grill for 2 minutes to char slightly, being careful not to overcook. Remove from the grill and let cool before serving.
  • To cut corn kernels off the cob: Using a sharp serrated knife, cut downwards along the cob to separate the kernels, holding the corn upright in a bowl.
  • Combine the remaining onions, cucumbers, bread, lobster, and corn with the marinating tomatoes and onions. Toss everything together until coated evenly. Sprinkle tarragon and parsley over the salad and toss once more. Season with salt to taste, if desired. Adjust the vinaigrette to your preference. Serve and enjoy your delicious salad.

Similar Recipes