Barley, Corn And Lobster Salad

By Molly O’Neill

Published July 17, 1993

Total Time
15 minutes
Rating
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Ingredients

Yield:Four servings

  • 2 1 ½-pound lobsters

  • 2 cups cooked barley, cooled

  • 2 ears corn, cooked and kernels cut off cob

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons olive oil

  • 3 tablespoons chopped fresh basil

  • 1 teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 432 milligrams cholesterol; 427 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 1449 milligrams sodium; 60 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.

  2. Step 2

    Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.

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Comments

Aerobic Grandma

I have this as a clipping from 1993, marked "Outstanding" and "made with shrimp." A good tip from the text is to soak the barley in twice its amount of water for five hours then cook in a ratio of 3 C water to 1 C barley. MAYBE you could ASSEMBLE the recipe in 15 minutes if everything is cooked, cooled, chopped, etc. But otherwise it's a good 90 minutes, including cooling time. And worth every minute.

Aerobic Grandma

I have this as a clipping from 1993, marked "Outstanding" and "made with shrimp." A good tip from the text is to soak the barley in twice its amount of water for five hours then cook in a ratio of 3 C water to 1 C barley. MAYBE you could ASSEMBLE the recipe in 15 minutes if everything is cooked, cooled, chopped, etc. But otherwise it's a good 90 minutes, including cooling time. And worth every minute.

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