This Lobster Corn Salad with Lemon Herb Dressing is the perfect choice if you want a fresh, light, and elegant summer meal. Tender lobster tail meat is simply poached and served over a bed of peppery arugula with sweet, fresh corn and a bright lemon-herb vinaigrette. It’s a beautiful way to enjoy lobster at home without needing to grill or broil.
Why You Will Love This Lobster Corn Salad
- Fresh lobster dinner: The lobster tails are gently butter poached, making them tender and juicy.
- Easy summer salad: No complicated prep, just a few fresh ingredients and a light homemade lemon-herb dressing.
- Bright, citrusy flavor: Lemon zest and fresh herbs make every bite of this Lobster Corn Salad feel vibrant, and summery.
- Perfect for entertaining or solo dining: This lobster salad is a great way to elevate a summer lunch, or dinner for one or two.
Ingredients and Substitutions
- Lobster tails: Substitute with cooked shrimp, scallops, or lump crab meat.
- Arugula: Use mixed greens, baby spinach, or butter lettuce.
- Fresh corn: Frozen corn (thawed) can work if fresh isn’t available.
- Whole grain mustard: Easily substitute with Dijon mustard.
- Fresh herbs: Use any soft herbs you have on hand (dill, basil, or even cilantro).
How to Prepare Lobster Corn Salad
- Melt the butter in a sauté pan. Add the water and bring to a gentle simmer.
- Add the lobster tails and ear of corn. Simmer the lobster tails, flipping once, for 5–6 minutes until opaque and cooked through.
- Remove the lobster and turn up the heat to fully cook the corn.
- Cut the lobster tails into chunks. Chill in fridge.
- Once cooked, slice the kernels off the cob. Chill.
- In a small bowl or jar, whisk together the ingredients for the dressing, until well combined and emulsified.
- Arrange a bed of arugula on a plate or serving platter.
- Top with sliced lobster meat.
- Sprinkle on the corn.
- Drizzle on the lemon-herb dressing.
- Finish with more fresh herbs and cracked black pepper.
How to Serve and Store
- Serve immediately while the lobster and corn are fresh and the dressing is bright.
- Pair with crusty bread, baguette slices, or grilled sourdough.
- Store any undressed salad components separately in airtight containers in the fridge for up to a day.
- The dressing can be made ahead and kept in the fridge for up to 3 days.
Frequently Asked Questions
- Can I make this salad ahead of time? It’s best assembled fresh, but you can prep the components ahead of time. Cook and chill the lobster, prepare the corn, and make the dressing up to a day before. Keep everything separate and assemble just before serving.
- How should I cook the lobster tails for salad? The easiest method is to poach them in a butter mixture for about 5–6 minutes until opaque.
- Can I grill the corn? Grilling adds a smoky summer flavor that works beautifully.
- Can I use pre-cooked lobster? Yes! If you have leftover lobster or pre-cooked lobster tails, this salad is a perfect way to use them. Just slice and toss.
- Is this salad served warm or cold? It’s delicious served either warm or chilled — chill the lobster and corn if you want a refreshing summer salad, or serve right after cooking for a warm option.
More Lobster Recipes to Love
- Heirloom Tomato Lobster Salad
- Butter Poached Lobster Tails
- Homemade Lobster Corn Chowder
- Creamy Lobster Pot Pie
- Lobster Bisque
- New England Style Lobster Rolls
Lobster Corn Salad with Lemon Herb Dressing
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
Description
If you want a fresh, light, and elegant summer meal, this Lobster Corn Salad with Lemon Herb Dressing is the perfect choice.
Ingredients
- 3, 6-ounce lobster tails, removed from shells (about 10–12 oz total)
- 1 stick salted butter
- 1/2 cup water
- 3 cups baby arugula
- 1 ear fresh corn
- Lemon wedges, for serving
For the Lemon Herb Dressing:
- 3 tablespoons olive oil
- 1 1/2 teaspoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 heaping teaspoon grainy mustard
- Zest of 1 lemon
- 1 tablespoon fresh herbs, chopped (such as chives, parsley, and/or tarragon)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, plus more for garnish
Instructions
- Melt the butter in a sauté pan. Add the water and bring to a gentle simmer.
- Add the lobster tails and ear of corn. Simmer the lobster tails, flipping once, for 5–6 minutes until opaque and cooked through.
- Remove the lobster and turn up the heat to fully cook the corn.
- Cut the lobster tails into chunks. Chill in fridge.
- Once cooked, slice the kernels off the cob. Chill.
- In a small bowl or jar, whisk together the ingredients for the dressing, until well combined and emulsified.
- Arrange a bed of arugula on a plate or serving platter.
- Top with sliced lobster meat.
- Sprinkle on the corn.
- Drizzle on the lemon-herb dressing.
- Finish with more fresh herbs and cracked black pepper.
- Serve immediately with extra lemon wedges on the side.
- ENJOY!
Notes
- Use the freshest lobster tails you can find for the best flavor and texture.
- Be careful not to overcook the lobster — they’re done when opaque and firm (about 5–6 minutes simmering).
- Fresh lemon zest adds brightness and shouldn’t be skipped.
- If grilling corn, let it cool slightly before cutting the kernels off the cob.
- Whisk the dressing just before serving to keep it emulsified.
- Dressing can be made ahead and stored in the fridge up to 3 days.
- Optional: Add avocado slices for extra creaminess and richness.
- A pinch of flaky sea salt at the end enhances flavor beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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