When the lobster is cooked and cooled enough to handle, pick and chop the meat, and mix it with the corn, cucumber, onion, and chopped chile. Dress with olive oil, the juice from half the lemon, salt, and pepper. Place this flavorful salad on top of your tomato slices for a terrific summer dish, perfect for a light lunch or a first course.
Dessert is easy. Mix the juice from the other half of lemon with a tablespoon of sugar to make a syrup. Toss the blueberries and let them sit at room temperature while you are eating dinner. To serve, spoon into small cups and garnish with fresh mint. It may not sound like much, but it’s the perfect intersection of local and simple.
$0.25 hot pepper
$1.13 red onion
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