This medley of summer veggies and lobster is a refreshing way to enjoy the best of the season.
Lobster isn’t a sometimes food in my life; it’s on every menu on Cape Cod. And it doesn’t hurt that I have a couple lobster traps in the water. The usual preparations are pretty rich (ahem, example A and example B). Don’t get me wrong, I love a stuffed lobster or a roll, but this salad is a pleasant change for a hot summer day. The mild zucchini and sweet corn pull out those subtle flavors. It’s a happy bowl for a lunch entree or a side at the dinner table.
- 3 pounds of live lobster (I usually grab two about 1.5 pounds)
- 1lb of chopped zucchini
- 1/3 cup finely chopped onion
- Kernels from 1 ear of corn
- 2 tbsp butter
- 1 tbsp finely chopped parsley
- 2 tbsp fresh lemon juice
Add generous amounts of salt to a pot of water and bring to a boil. Generally, you’re supposed to have lobster in the pot for 8 mins per pound. This weight it per lobster, not how many pounds you have in the pot total. You can use the chart below as a gauge for how long to boil. After boiling, set your lobster aside until it is cool enough to remove the meat. Remove the meat and chop roughly. Also, check out this cool trick for getting the extra meat from the little legs: use a rolling pin to roll it out!
|Lobster weight||Boil Time|
|1.25 lbs||10 mins|
|1.5 lbs||12 mins|
|1.75 lbs||13 mins|
|2.5 lbs||20 mins|
|3 lbs||25 mins|
Melt the butter in a pan over medium high heat. Add the onions, stirring frequently, until they are fragrant and soft (about 2 minutes). Then add the zucchini and the corn. Saute for about 4-5 minutes, stirring. Lower the heat to low, and add in the lemon juice and the parsley. Stir the lobster into the pan to warm it up. Once it’s warm, add salt to taste, and serve.