Orzo salad with lobster and charred corn

By Andrea Buckett
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  • 1 1/2 teaspoon salt, divided
  • 1-1/2 cups orzo
  • 3 cobs of corn
  • 1 jalapeno, seeds removed and finely diced
  • 2 cups lobster meat
  • 1 cup halved cherry tomatoes
  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried tarragon leaves
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1/2 cup canola oil


  1. Bring a medium pot of water to a boil and add one tsp of the salt and orzo.  Simmer until orzo is cooked. Drain and rinse.
  2. Shuck the corn and cook it over BBQ or grill heated to medium-high. Chart the kernels on all sides. Remove the corn from the grill and use a knife to cut the kernels off the cob.
  3. In a medium bowl, mix together the orzo, corn, jalapeno, lobster and cherry tomatoes.
  4. Whisk together the lemon, mustard and tarragon, salt and pepper and slowly add in the canola oil while whisking. Pour the dressing over the salad and mix well. 

TIP:  If not serving right away start by stirring half the dressing into the salad and then stir in the other half right before serving.


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