Lobster Salad.

Enough said.

Enjoy!

Ingredients:
– 2 x 1.5 pound lobsters, cooked
– 1 ear corn
– 1/2 red pepper, finely chopped
– 4 scallions, finely chopped
– 1 avocado, chopped into a large dice
– 1 tablespoon lemon juice
– 1 tablespoon olive oil, plus extra for grilling corn
– 3 sprigs thyme, leaves removed
– Kosher salt and cracked black pepper
– 4-5 Bibb lettuce leaves (optional)

Instructions:
1. Pick through lobsters removing meat from shells, making sure there’s no cartilage or shell left behind. Cut or tear the large pieces of lobster into large, bite sized chunks. Place in a large bowl and reserve.

2. Pre-heat grill, or grill pan, coat corn with olive oil and grill until kernels just begin to char. Allow to cool then cut kernels from corn and place in bowl with lobster. Gently toss lobster and corn with red pepper, avocado and scallions.

3. Whisk together lemon juice, olive oil, thyme leaves then season to taste with salt and pepper. Pour dressing over lobster mixture, and toss gently to combine. Serve on Bibb lettuce leave.

Note: I also enjoyed it in a tortilla with cheese!