Lobster Cobb Salad
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 stalks
Celery (cut into 2-inch pieces)1 medium
Onion (quartered)8 sprigs
Thyme1 cup
White Wine Vinegar450 g
Bacon (chopped)110 g
Roquefort (crumbled)1
Salt2 tbsps
Dijon Mustard3 tbsps
Balsamic Vinegar1 tbsp
Sherry Vinegar1 cup
Walnut Oil1 cup
Vegetable OilDirections:
1
Bring a large pot of water to a boil
2
Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes
3
Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through
4
Remove the lobsters from the water and immediately shock in ice water to stop the cooking
5
Shell the tail and the claws and cut the meat into 1/2-inch chunks
6
Reserve
7
Cook the bacon until crisp
8
Drain on a paper towel lined plate and set aside
9
Separate the egg whites from the yolks
10
Pass each separately through a medium strainer or food mill
11
Reserve
12
Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute
13
Drain and shock in ice water
14
Drain well and set aside
15
Peel avocados, discard seeds, and cut into 1/2-inch chunks
16
Place in a bowl and cover with plastic wrap
17
Reserve
18
In a mixing bowl, add the romaine and season with salt and pepper
19
Add 1/3 cup of the dressing and toss
20
Divide into 4 serving plates
21
Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado
22
Sprinkle the cheese all over the top
23
Serve the remaining dressing on the side
24
Combine shallot, Dijon, and vinegars in a large bowl and whisk well
25
While whisking, slowly drizzle in the oils until it is incorporated into the dressing
26
Season, to taste, with salt and pepper