Lobster Cobb SaladDominique Lafond
Recipe information
Yield
6–8 servings
Ingredients
Lobster cobb salad:
1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted, and cubed
2 tomatoes, cubed
Meat from 2 steamed lobsters
Salt and freshly cracked black pepper
1 cup (250 mL) crumbled blue cheese
Dressing:
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) maple syrup
1 garlic clove, minced
Salt and freshly cracked black pepper
2 hard-boiled egg yolks
1/2 cup (125 mL) olive oil
About 2 tablespoons (30 mL) finely chopped fresh chives
Preparation
For the lobster cobb salad:
Step 1
Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
For the dressing:
Step 2
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
Step 3
To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.
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Recipe from Chuck's Day Off, by Chuck Hughes, Copyright © 2014, published by Harper.
Recipe from Chuck's Day Off, by Chuck Hughes, Copyright © 2014, published by Harper.
