Barley, Corn, and Lobster Salad

(From A Well-Seasoned Appetite by Molly O’Neill, [Viking Penguin, 1995])


2 lobsters, 1 ˝ pounds each

2 teaspoons olive oil

2 cups cooked barley, cooled

3 tablespoons chopped fresh basil

2 ears corn, cooked and kernels cut from cob

1 teaspoon kosher salt, plus more to taste

1 tablespoon fresh lemon juice

Freshly ground pepper to taste


Steam the lobsters for 10 minutes.  Set aside until cool enough to handle.  Remove the meat and cut into large chunks.


Toss the lobster, barley, and corn together. 


Add the lemon juice, olive oil, basil, salt, and pepper and toss until well combined.


Serves 4 as a main course