- 2 medium ears of corn
- 12 oz cooked, chilled lobster meat (yield from 2 – 1 1/2 lb lobsters)
- 1 cup grape tomatoes, sliced in half
- 1 tbsp chopped chives
- Juice of 1 large lemon
- 4 tsp olive oil
- Salt and fresh cracked pepper to taste
- 8 Boston lettuce leaves, rinsed and dried
