As I’ve said before, “recipes” are a little tricky for me – I’m a fairly imprecise cook, and I go by taste more than anything. I had pre-cooked the lobsters (2 of ‘em, cooked in boiling salted water for 10 minutes or so, then cooled and the meat removed from the shells and stored in the fridge until I was ready for them. I chopped and cooked four slices of bacon, and I used some of the rendered bacon fat in my vinaigrette. I used champagne vinegar, but would have liked a bit more acidity so if I do this again I’ll probably try sherry vinegar.

The corn in the salad was raw, just cut off the cob. I tossed the bacon, chopped lobster and corn with halved cherry/grape tomatoes, fresh thyme and basil, thinly sliced scallions and the vinaigrette, and served them on a bed of arugula – simple as that!

Sorry about your crappy day – hopefully this coming week will be better!