Lobster Salad with Summer Vegetables

Name: Lobster Salad with Summer Vegetables
Yield: 6 Servings
Ingredients: 3 1 1/4-pound live lobsters; 3/4 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes; 5 tablespoons olive oil; 1 large red onion, thinly sliced; 1 pound plum tomatoes, halved, seeded, diced (about 2 cups); 1 cup fresh corn kernels (cut from 2 large ears of corn); 1/2 cup (packed) thinly sliced fresh basil leaves; 1/4 cup fresh lemon juice; Additional fresh basil leaves

By Susan SimonPhotography by Pornchai Mittongtare

April 6, 2008

Recipe notes