Lobster Cobb Salad
A luxurious twist on the classic Cobb salad featuring succulent lobster meat, crispy bacon, and fresh vegetables arranged on a bed of iceberg lettuce, finished with a rich homemade dressing and crumbled blue cheese.
Ingredients
- •1 head iceberg lettuce
- •6 whole hard-boiled eggs
- •8 slices bacon
- •2 cups watercress
- •2 whole avocados
- •2 whole tomatoes
- •2 whole steamed lobsters
- •to taste salt and pepper
- •1 cup blue cheese
- •1 tablespoon red wine vinegar
- •1 tablespoon Worcestershire sauce
- •1 tablespoon Dijon mustard
- •1 tablespoon maple syrup
- •1 clove garlic
- •to taste salt and pepper
- •2 whole hard-boiled egg yolks
- •½ cup olive oil
- •2 tablespoons fresh chives
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 3.
To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.
2 min