Lobster Salad with Vegetables

Ingredients

 * 3 x 1¼-pound live lobsters
 * ¾ pound red-skinned potatoes, unpeeled, cut into ½-inch cubes
 * 5 tablespoons olive oil
 * 1 large red onion, thinly sliced
 * 1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
 * 1 cup fresh corn kernels (cut from 2 large ears of corn)
 * ½ cup (packed) thinly sliced fresh basil leaves
 * ¼ cup fresh lemon juice
 * additional fresh basil leaves

Directions

 * 1) Bring large pot of salted water to boil.
 * 2) Drop 1 lobster headfirst into water.
 * 3) Boil until just cooked through, about 10 minutes.
 * 4) Using tongs, transfer lobster to baking sheet.
 * 5) Repeat with remaining lobsters.
 * 6) (Cool lobsters) twist claws and tails off lobsters.
 * 7) Crack claws and claw joints; remove meat.
 * 8) Remove lobster meat from tails.
 * 9) Cut lobster meat into ½-inch cubes (can be made 1 day ahead; cover and chill)
 * 10) Steam potatoes until just tender, about 10 minutes.
 * 11) Transfer to large bowl and cool.
 * 12) Heat 4 tablespoons oil in heavy large skillet over medium-high heat.
 * 13) Add onion; sauté until golden and crisp, about 12 minutes.
 * 14) Cool onion.
 * 15) Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat.
 * 16) Season with salt and pepper.
 * 17) Add lobster and onion to potatoes; mix in lemon juice.
 * 18) Season with salt and pepper.
 * 19) Mound lobster and potato salad in center of platter.
 * 20) Spoon tomato and corn salad around.
 * 21) Garnish with additional basil leaves.