Lobster Cobb Salad

Prep 20 min × Serves 6 to 8
I’m from the school of thought that says lobster can be added to pretty much any dish. Here it takes a famous salad to a new level of greatness. 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 For the lobster cobb salad: 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: 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.

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3/1/13 10:52 AM

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