Lobster Corn Salad

Olivia's tender baby lettuce paired with seasonal favorites... delicious lobster, sweet corn and heirloom tomatoes. A decadent end to a beautiful summer season.
Recipe courtesy of Chef Linda Duggan


  • 2 ears of fresh corn
  • 2 (1-1.5lb) lobsters - steamed with meat removed and cut into bite sized pieces
  • 1 cup heirloom grape tomatoes - cut in half
  • 3 cups Olivia's Organics Baby Butter Lettuce
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh tarragon chopped (or 1 teaspoon dried tarragon)
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
  • Salt and pepper


  • Cook the corn: Remove husks from corn and add to a pot of boiling water. Return water to a boil and lower heat. Cook the corn for 5-7 minutes, remove from pot and cool. Once cooled, cut the corn off the cob and set aside.
  • Place lettuce in a serving bowl, top with the corn, lobster and tomatoes.
  • In a separate bowl, whisk together the olive oil, lemon juice, herbs, salt and pepper.
  • Dress the salad - toss and serve.