Recipe By : L. Fulton
Serving Size : 4 Preparation Time :0:00
Categories : Corn Potatoes
Salads Buffet
Amount Measure Ingredient -- Preparation Method
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1/4 cup rice vingegar
1/4 cup virgin olive oil
8 scallions -- thinly sliced
salt and pepper to taste
1 lb. red potatoes -- cubed
2 cups fresh corn kernels
2 sweet red peppers -- roasted & diced
1 lb. lobster meat -- cut into pieces
chives -- * for garnish
1. Whisk together vinegar, oil scallions, salt and pepper; set aside.
2. Bring a pot of salted water to a boil and cook potatoes until just
tender, about 8 minutes - do not over cook.
3. Remove potatoes from water, drain and rinse to stop cooking - do not
discard cooking water.
4. Blanch the corn kernels in the same salted water until it returns to
a boil; drain.
5. Add corn, lobster and roasted red peppers to potato cubes, toss with
dressing.
6. Sprinkle with chopped chives if desired.
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NOTES : Serve this as an appetizer in the summer with fresh fish as the
entree or use as an elegant buffet item when you need soemthing out of
the ordinary.
