2 medium ears of corn
12 oz. cooked, chilled lobster meat (yield from 2 - 1-1/2 lb. lobsters) 1 cup grape tomatoes, sliced in half
1 tbsp. chopped chives
1 tbsp. chopped tarragon
1 tbsp. mayo
Juice of 1 large lemon
4 tsp. olive oil
Salt and fresh cracked pepper to taste
1. Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.
2. Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add mayo, tomatoes, tarragon, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,
3. You may server this amazing lobster Salad on mini slider rolls. Top each one with lettuce and tomato.