For me, summer means seafood.

We are a big seafood family; scallops, steamers, shrimp, oysters and the creme de la creme: lobster. Perhaps, in part, because a lot of our family members are originally from Gloucester, but we started our kids on seafood at a very young age, just like our parents did with us.

As a result-they will eat anything. On the one hand, I’m thrilled that they aren’t picky eaters, on the other, it can get expensive when even the youngest of them is whining for lobster!

With lobster prices falling, lately, I decided there was no time like the present to satisfy the cravings, and headed over to Cherry Street Fish Market to see about some "lobstah"!

Boy was I glad I did. Cherry Street has chicken lobsters already steamed, and ready to go, which immediately appealed to me. With the heat and humidity, I was feeling less inclined to stand over a hot stove, plus I can’t remember a time I got the little critters into the pot without crying.

Since the lobsters are already chilled, I decided on lobster salad.

Lobster salad is a great alternative for larger families who, like us, need to stretch their meals on a budget. I served it over a mixed green and grilled vegetable salad with sliced avocado and a fresh lemon-basil vinaigrette dressing.

All plates were licked clean, amongst a chorus of “Mmmm’s” and “Yummy’s!”  Please enjoy this original recipe for Mixed Greens and Grilled Vegetable Salad With Lobster!

Mixed Greens and Grilled Vegetable Salad With Lobster

For Salad:

1 container mixed greens

3 ears corn, grilled and shaved

1 zucchini, cut into spears, grilled

1 bunch asparagus, grilled

1 avocado, sliced

handful cherry tomatoes

*Lobster Salad

*Arrange mixed greens on the bottom of a large platter. Top with roasted vegetables, and follow by placing 1/4 cup mounds of lobster salad across top of salad, (figure on about 1/4 cup per serving). Serves 4-6.

To Make Lobster Salad:

2 c. lobster meat

2 T. mayonaisse

1 celery spear, chopped

1/8 c. green onion, choppped

*Mix ingredients well and serve over mixed green and roasted vegetable salad.

Lemon-Basil Vinaigrette Dressing:

2 lemons, juiced (or 1/4 c. lemon juice)

1/4 c. olive oil

1 bunch basil leaves, chopped or torn

2 packet Splenda, or 2 tsp. sugar

pinch of salt and pepper

*Wisk ingredients together, drizzle over salad