- 4 ears of corn, husked
- 2 red bell peppers, seeded and cut into quarters
- 1 medium zucchini, sliced lengthwise
- 1/4 cup plus 1 Tbs. extra-virgin olive oil
- 4 green onions, chopped
- 1 Tbs. fresh lemon juice
- 1 garlic clove, crushed
- 1/8 tsp. koshur salt
- 4 lobsters (about 1lbs), cleaned and deveined
- 1 Tbs. balsamic vinegar
- 6 oz. mixed baby greens
Heat grill to medium and oil the rack. Place corn, bell peppers, and zucchini on rack. Grill vegetables, brushing with 1 Tbs. oil and turning occasionally, until tender, 10 to 15 minutes (about 10 minutes for bell peppers and zucchini; 10 to 15 minutes for corn). As each vegetable is cooked, remove from grill and set aside.
Stand ears of corn upright on a cutting board and, using a sharp knife, slice off kernels. Dice the bell peppers and zucchini. Place vegetables in a large bowl. Add onions and lemon juice. Pour remaining 1/4-cup oil into a small glass bowl; add garlic and salt. Microwave for 1 minute.
Thread lobsters onto skewers. Brush with 2 tsp. garlic oil and season with salt and pepper. Cook for 1 to 2 minutes on each side, just until cooked through. Add balsamic vinegar to garlic oil and blend with a fork or wire whisk. Add 2 Tbs. dressing to corn salad along with lobster and toss gently.
To serve, divide greens evenly among four plates. Top with lobster and corn salad. Drizzle with remaining dressing.