Lobster and Lemon Israeli Couscous Salad

There's nothing more festive for lunch guests in the summer than a cold lobster salad. This Lobster and Lemon Israeli Couscous Salad recipe is amazingly light --there's no oil, butter or mayo -- and the couscous absorbs the flavors of the lemon and cucumber really well. Can be served as a light lunch or an cold appetizer at dinner. 

Lemony Lobster and Israeli Couscous Salad (Photo: Lexi Van de Walle)

Lobster and Lemon Israeli Couscous Salad
Serves 2-4

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.