|Lemony Lobster and Israeli Couscous Salad (Photo: Lexi Van de Walle)|
Meat from a 1-1/4 lb. lobster (approximately 1 cup)
1/2 cup of Israeli couscous
1/2 cup diced cucumber
2 ears of corn, cooked and kernels removed
2 scallions, sliced into thin pieces
Juice of a lemon
For the lobster:
Steam lobster in a large pot filled with one-inch of water for 9 minutes. Using tongs, remove the lobster from pot and let cool before putting in the refrigerator for at least two hours (can be made up to a day ahead).
For the couscous:
Boil 2 quarts of water, add couscous and cook as you would pasta for 8 minutes. Rinse couscous with cold water and strain.
Preparing the vegetable and dressing:
Dice cucumber and scallions. Cook corn and remove kernels. Juice the lemon. Mix couscous, vegetables and lemon in a bowl and refrigerate for at least an hour.
Assembling the salad:
Just before serving, carefully remove lobster from the shell using a lobster cracker and small fork, preserving the claws as best you can. Slit the tail down the middle with a sharp knife and remove the meat. Dice the tail into bite size pieces. Spoon a mound of couscous in the center of a salad plate, top with diced lobster tail pieces and garnish with a claw.