Lobster, tomato, and sweet corn salad recipe

Ingredients

• 1½ cups fresh corn kernels (from 3 ears corn)
• 4 cups cut-up cooked lobster
• 2 cups diced seeded ripe tomatoes (¼-inch dice)
• Salt and freshly ground black pepper, to taste
• 6 to 8 tablespoons Garlic Vinaigrette
• 2 bunches arugula (about 12 ounces), trimmed, rinsed, and patted dry
• ½ cup thinly slivered fresh basil leaves, for garnish
• 8 fresh nasturtium blossoms, for garnish (optional)

1. Bring a saucepan of water to a boil. Add the corn kernels and cook until just tender, 1 minute. Drain into a colander and run under cold water to stop the cooking. Drain again and pat dry.
2. Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
3. Just before serving, season the salad with salt and pepper. Dress it lightly with the vinaigrette.
4. Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.