- 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.