Cook the Book: Corn, Tomato, and Lobster Salad

INGREDIENTS

• 2 cups roughly chopped ripe tomatoes
• 2 cups dry white wine
• 1/2 cup water
• 1 cup thinly sliced onions
• 3 black peppercorns
• 2 sprigs fresh tarragon
• One 1½-pound lobster
• 2 tablespoons minced shallot or red onions
• 2 tablespoons champagne vinegar or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon grated lemon zest
• 1/3 cup plus ½ teaspoon extra-virgin olive oil
• ½ teaspoon salt, plus more for seasoning
• 1/8 teaspoon cayenne pepper
• 1¼ cups silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
• 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different
• colors and sizes
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon chopped fresh parsley leaves
• 8 bibb lettuce leaves, rinsed and patted dry
• Freshly ground black pepper