Step 1

Preheat grill.

Step 2

In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, salt, pepper, sugar and tarragon until combined. Set aside.

Step 3

Place the corn directly on the grill rack and cook until charred on all sides, approximately 1-2 minutes on each side. Transfer to a plate and allow to cool.

Step 4

In a large bowl, add the pasta, lobster, tomatoes and scallions. Cut the corn off the cob and add to the bowl.

Step 5

Pour the dressing over the salad and toss to combine. Cover and chill for up to two hours. Serve with chopped tarragon and lemon wedges, if desired