25 mins

Lobster quinoa salad with corn, tomatoes and basil

Dinner

Four servings

Nutrition info

• 1 cup dry quinoa
• 2 cups frozen corn
• 4 lobsters
• ⅓ cup olive oil
• 1 ⅔ limes
• 1 ½ tbsp honey
• 2 cups cherry tomatoes
• ½ cup feta
• ⅔ cup fresh basil

Directions

• Step 1

  Combine quinoa and twice as much liquid in pot. Bring to a boil, reduce heat and simmer 10 to 15 min, until tender. In the last 5 minutes of cooking, add corn and season with salt and pepper. Continue cooking until corn is warmed through and quinoa is soft to the bite.

  In this recipe

  • 1 cup dry quinoa
  • 2 cups frozen corn
• Step 2

  Cut lobster tails lengthwise into two equal halves, with the meat showing. Brush meat with half the olive oil.

  In this recipe

  • 4 lobsters
  • ⅓ cup olive oil
• Step 3

  Heat a skillet on high. Add lobster, flesh side down, and cook 5 minutes. Flip and cook another 3 minutes, or until shell turns red and meat is opaque.

  In this recipe

  • 4 lobsters
• Step 4

  In a small bowl or cup, combine lime juice, honey, remaining olive oil and a pinch of salt.

  In this recipe

  • ⅓ cup olive oil
  • 1 ⅔ limes
  • 1 ½ tbsp honey
• Step 5

  Remove lobster meat from shells and chop into bite-size pieces.

  In this recipe

  • 4 lobsters
• Step 6

  In a large bowl, combine lobster, quinoa, corn, cherry tomatoes and feta. Toss with dressing and season with salt to taste.

  In this recipe

  • 1 cup dry quinoa
  • 2 cups frozen corn
  • 4 lobsters
  • 2 cups cherry tomatoes
  • ½ cup feta
• Step 7

  Slice basil into thin ribbons and add to salad, tossing to combine.

  In this recipe

  • ⅔ cup fresh basil