POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD

Poached Lobster over Corn and Cherry Tomato Salad image

Provided by Anne Burrell

Time 1h

Yield 1 serving

Number Of Ingredients 19

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1/2 bottle white wine
1 lemon, halved and juiced
1/4 cup coriander seeds
1 bundle fresh thyme
1 bulb garlic, cut in half equatorially
Kosher salt
One 1 1/4-pound lobster
Splash red wine vinegar
Splash olive oil
Olive oil
2 cloves garlic, smashed
Kosher salt
Pinch red pepper flakes
6 cherry tomatoes, cut in half
1 ear corn, kernels removed
1 zucchini, cut into brunoise
4 leaves basil, cut into chiffonade
1 small handful baby arugula
Splash red wine vinegar

Steps:

For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.