Lobster Cobb Salad

Ingredients for 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

• 120g (250 mL) crumbled blue cheese

• 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

• 120ml (125 mL) olive oil

• About 2 tablespoons (30 mL) finely chopped fresh chives

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.

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.

To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.

Avvertenza

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