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Summer Seafood Salad with Corn and Basil

Makes: 4  servings Start to Finish 40 mins


  • 4 ears corn, shucked
  • 2 cups  finely diced zucchini
  • 1 1 1/4pound  lobster, cooked and shelled, or 6 ounces cooked lobster or crab sticks
  • 1/2 pound  shrimp, cooked and peeled
  • 2 tablespoons  fresh lemon juice
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 cup  slivered fresh basil leaves, divided
  • 1 cup  finely diced tomato
  • Lettuce leaves
  • 2 tablespoons  olive oil


1. Cook corn in boiling salted water 7 minutes. Transfer with tongs to a bowl. When cool, cut kernels from cobs.

2. Meanwhile, return water to a boil, add zucchini and cook 2 minutes; drain. Chop lobster coarsely; cut shrimp in half.

3. For dressing, whisk lemon juice, salt and pepper in large bowl. Whisk in oil. Toss 2 tablespoons of the dressing with lobster, shrimp and 2 tablespoons of the basil.

4. Add tomato, corn, zucchini and remaining basil to dressing in large bowl; toss. Arrange on lettuce on platter. Top with seafood mixture. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)235,
  • Fat, total(g)9,
  • chol.(mg)94,
  • sat. fat(g)1,
  • carb.(g)22,
  • pro.(g)20,
  • sodium(mg)482,
  • Percent Daily Values are based on a 2,000 calorie diet