Lobster Salad

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

Directions

1. Pull the lobster meat from the shells, checking carefully as you go so no shell or cartilage sneaks into the salad. Cut or tear any larger pieces into generous bite-size chunks, then transfer them to a large bowl and set aside.
2. Heat your grill or a grill pan. Brush the corn with olive oil, then cook it on the grill until the kernels are just starting to char. Let the corn cool, slice the kernels off the cob, and add them to the bowl with the lobster.
3. Add the red pepper, avocado, and scallions, and toss everything with a gentle hand so the avocado stays intact.
4. In a separate bowl, whisk the lemon juice, olive oil, and thyme leaves together, then taste and season with salt and pepper.
5. Drizzle the dressing over the lobster mixture and fold it all together gently.
6. Set the salad on Bibb lettuce leaves and have a glass of sparkling wine next to it.