Grilled Lobster and a SW Corn/Blackbean Salad

Very simple, very tasty meal tonight. Combining a little South West with a little East Coast for a light dinner. Maine lobster with a corn/pepper/tomato salad.

A great Mother’s day meal for all of the wonderful women who raised fantastic kids. I miss my mom every day.

I had the honor of seeing both my kids Savannah Foley and Pepper Fauxley today.

Bonus note, I used my cilantro and parsley from the garden and there was still a healthy amount left, which is great this early in the season.

The result was fantastic. Another home run.

Ingredients

1 (14.5 oz) can black beans, rinsed and drained well

1 cup fresh or frozen corn, thawed according to package instructions

1 cup chopped tomato (Roma, cocktail, grape, etc.)

1 cup seeded and chopped orange bell pepper

1/3 cup diced red onion, rinsed and drained

1 medium avocado, diced (fairly firm but ripe)

1 small jalapeno, seeded and minced (optional)

Handful of parsley

Dressing

3 Tbsp olive oil

2 1/2 Tbsp fresh lime juice

1/3 cup chopped fresh cilantro

1 clove garlic, minced (1 tsp)

1/4 tsp each ground cumin and chili powder

Freshly ground black pepper

Lobster

2 Lobster tails

Irish Butter

Fresh minced garlic

Instructions

Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.

Add black beans, corn, tomatoes, bell pepper, red onion, avocado, parsley and jalapeno to a large bowl.

Pour dressing over and toss gently to coat with dressing.

Grill lobster tails (10 minutes), melt butter with garlic and serve in a separate ramekin.

Plate and enjoy!