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Orzo salad with lobster and charred corn
Ingredients
- 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
Directions
- 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.
- 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.
- In a medium bowl, mix together the orzo, corn, jalapeno, lobster and cherry tomatoes.
- 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.
