Lobster Salad with Vegetables

== Ingredients ==
* 3 x 1¼-pound live lobsters
* ¾ pound red-skinned potatoes, unpeeled, cut into ½-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)
* ½ cup (packed) thinly sliced fresh basil leaves
* ¼ cup fresh lemon juice
* additional fresh basil leaves
== Directions ==
# Bring large pot of salted water to boil.
# Drop 1 lobster headfirst into water.
# Boil until just cooked through, about 10 minutes.
# Using tongs, transfer lobster to baking sheet.
# Repeat with remaining lobsters.
# (Cool lobsters) twist claws and tails off lobsters.
# Crack claws and claw joints; remove meat.
# Remove lobster meat from tails.
# Cut lobster meat into ½-inch cubes (can be made 1 day ahead; cover and chill)
# Steam potatoes until just tender, about 10 minutes.
# Transfer to large bowl and cool.
# Heat 4 tablespoons oil in heavy large skillet over medium-high heat.
# Add onion; sauté until golden and crisp, about 12 minutes.
# Cool onion.
# Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat.
# Season with salt and pepper.
# Add lobster and onion to potatoes; mix in lemon juice.
# Season with salt and pepper.
# Mound lobster and potato salad in center of platter.
# Spoon tomato and corn salad around.
# Garnish with additional basil leaves.
Category:Corn Recipes
Category:Kuwaiti Salads
Category:Lobster Recipes
Category:Recipes that need photos
Category:Red-skinned potato Recipes
Category:Red onion Recipes
Category:Plum tomato Recipes