Cast iron lobster with corn salad is a buttery, bright dish that layers rich, nutty brown butter lobster with a fresh, citrusy corn salad. It’s simple enough for a weeknight meal but elegant enough to serve for guests.

Featured Standouts

Lobster Tails

At the core of this exquisite dish are the Lobster Tails, serving as the undisputed star. These luxurious and tender seafood elements are meticulously prepared to ensure their natural sweetness and delicate texture shine through. Whether pan-seared, grilled, or broiled, the goal is to achieve perfectly cooked lobster, firm yet yielding, with a beautiful opaque white flesh. The inherent richness of the lobster is a key characteristic, providing a deeply satisfying base for the accompanying flavors.

Browned Butter

Elevating the lobster to new heights is the Butter, which is browned to perfection. This seemingly simple step transforms ordinary butter into a complex and aromatic ingredient. As the milk solids in the butter caramelize, they develop a nutty, toasted aroma and a rich, deep flavor profile. This browned butter is then infused into the lobster, imparting a luxurious depth that complements the seafood’s natural sweetness without overpowering it. The result is a more nuanced and sophisticated taste that lingers on the palate.

Sweet Corn

Providing a refreshing counterpoint to the richness of the lobster and butter is the Sweet Corn. Fresh and crisp, it forms the vibrant and colorful base of the accompanying salad. The natural sweetness of the corn is paramount, offering a juicy burst of flavor and a delightful textural contrast. Whether kernels are cut directly from the cob or lightly blanched, the aim is to preserve their inherent freshness and vibrant yellow hue, which instantly brightens the plate.

Cilantro

To further enhance the corn salad, Cilantro is introduced, adding a distinct fresh, herbaceous note. Its bright, citrusy, and slightly peppery undertones awaken the palate and provide a refreshing counterpoint to the sweetness of the corn. Finely chopped cilantro is often gently folded into the salad, ensuring its aromatic qualities are evenly distributed, brightening the overall flavor profile of the dish and adding a touch of verdant elegance.

Lime

Finally, the crucial element that ties all the flavors together and elevates the entire dish is Lime. This citrus fruit provides a much-needed zesty acidity that expertly cuts through the richness of the browned butter and the inherent sweetness of the lobster. Its bright, tangy notes are not just for balance; they actively enhance the freshness of the sweet corn salad, making each bite feel lighter and more invigorating. A squeeze of fresh lime juice over both the lobster and the salad is often the final touch, acting as a catalyst that awakens and harmonizes all the individual components into a truly memorable culinary experience.

TIPS & TRICKS FOR THE BEST CAST IRON LOBSTER WITH A CORN SALAD

Use Room-Temperature Lobster Tails for Even Cooking

Taking lobster tails out of the refrigerator 15-20 minutes before cooking allows them to come to an even temperature, ensuring they cook uniformly and prevent the meat from becoming tough in some areas while still undercooked in others.

Brown the Butter Slowly 

The key to a fantastic brown butter is patience. Gently melt the butter over medium-low heat, swirling occasionally. As the milk solids separate and toast, they’ll turn a beautiful amber color and release a distinctive nutty fragrance. This process adds incredible depth of flavor that a simple melted butter cannot replicate.

Don’t Overcook the Lobster; Once the Shell Turns Electric Red, It’s Done

Lobster cooks quickly, and overcooked lobster can become rubbery. Keep a close eye on the tails; as soon as the shell transforms into a vibrant, electric red hue, and the meat becomes opaque, it’s ready to be removed from the heat. A few minutes too long can drastically alter the texture.

If Using Frozen Corn, Pat Dry Before Tossing So the Salad Stays Crisp

Frozen corn can release excess moisture as it thaws. To prevent a watery salad and maintain a pleasant, crisp texture, ensure the corn is thoroughly thawed and patted dry with a clean kitchen towel or paper towels before combining it with other ingredients.

Serve Immediately to Keep the Corn Salad Fresh and Vibrant

The corn salad is at its peak freshness and vibrancy when served right after preparation. The lime juice and cilantro are most potent, and the corn retains its crispness. Allowing it to sit for too long can lead to a less desirable texture and diminished flavor.

Inclusive Adaptations

Use Dairy-Free Butter Alternatives for Lactose Sensitivity

For those with lactose intolerance or dairy allergies, a high-quality dairy-free butter alternative can be used to brown and baste the lobster. Ensure it’s a brand that browns well for the best flavor.

Pre-Split Lobster Tails or Use Pre-Cooked Lobster Meat for Easier Handling

 To simplify the preparation and cooking process, especially for those with limited dexterity, consider purchasing pre-split lobster tails. Alternatively, high-quality pre-cooked lobster meat can be gently warmed and added to the dish, significantly reducing cooking time and effort.

Opt for Frozen Pre-Chopped Herbs and Onions to Simplify Prep for Those with Limited Mobility

Many grocery stores offer convenient pre-chopped frozen herbs like cilantro and even frozen diced onions. These options are excellent for individuals with limited mobility or those who prefer to minimize chopping, allowing for quicker and easier meal preparation without sacrificing flavor.

Replace Lobster with Hearts of Palm or Firm Mushrooms for a Shellfish-Free Version

To cater to vegetarian guests or those with shellfish allergies, hearts of palm or firm, meaty mushrooms (such as king oyster mushrooms or portobello caps) can be used as a delicious and satisfying substitute for the lobster. Prepare them similarly in the cast iron skillet to achieve a lovely sear and rich flavor.

EQUIPMENT NEEDED TO MAKE THIS RECIPE 

Cast iron skillet

Tongs

Mixing bowl

Knife

Cutting board

ENJOY THIS RECIPE WITH

GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI

ABOBO GRILLED FAJITAS & PEPPERS

CAST IRON RIBEYE + BLUE CHEESE BUTTER

SIMILAR INGREDIENTS TO

Steak & Eggs Cups

CHORIZO, SWEET POTATO & EGG TAQUITOS

BACON, JALAPENO & CHEESE EGG CUPS

RECIPE

Marissa Bolden

Cast Iron Lobster with a Corn Salad

Cast iron lobster with corn salad is a buttery, bright dish that layers rich, nutty brown butter lobster with a fresh, citrusy corn salad. It’s simple enough for a weeknight meal but elegant enough to serve for guests. The balance of creamy lobster and crisp corn gives it an incredible texture contrast that feels both luxurious and down-to-earth.

Print Recipe

Servings: 2 Lobster tails

Ingredients Method

Ingredients

  

• Lobster tails split in half
• 1/4 stick butter
• Salt
• White pepper
• Corn Salad:
• 1 cup sweet corn fresh or frozen
• 2 green onions diced
• 1/4 bunch cilantro chopped
• 1 tsp lime juice
• 1/2 tsp sea salt
• 1 tsp white pepper

Method

 

1. Prepare the Brown Butter: In a cast iron skillet, melt the butter over medium heat. Allow it to brown for approximately five minutes, until it achieves a darker color and a nutty aroma.
2. Cook the Lobster: Season the split lobster tails with salt and white pepper. Place the lobster, cut-side down, into the brown butter. Cook for four minutes, then flip the lobster to the shell side and continue cooking until the shell turns bright red (about one minute).
3. Make the Corn Salad: In a bowl, combine the corn, cilantro, and green onions. Season with lime juice, salt, and pepper, then toss gently to combine.
4. Serve: Arrange the corn salad over the cooked lobster.

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