Lobster Cobb Salad

LOBSTER COBB SALAD

Serves 4

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 tsp. chopped garlic

1 tsp. chopped shallot

1 tbsp. Worcestershire sauce

¼ cup balsamic vinegar

½ Cup grapeseed oil – or Olive oil

Salt and pepper

2 Maine lobsters 11/2 pound each, steamed for 12 minutes and cooled in a bowl of ice water.

3 head of butter lettuce tough leaves removed, washed, dried and chopped.

2 cups cherry tomatoes cut in half

1 cup blue cheese (optional)

2 avocados chopped

4 oz applewood-smoked bacon cooked until crisp and crumbled

4 hard boiled eggs

Directions:

1.       Make the dressing in a medium bowl add the mustard, oregano, garlic, shallot, Worcestershire and vinegar and whisk until combined.  Slowly drizzle in the olive oil or grapeseed oil while whisking constantly until vinaigrette emulsifies.  Season to taste with salt and pepper

2.      Remove the lobster from the water once they have completely cooled.  Crack the shells and remove the meat and cut into bite-sized pieces.

3.      Place a quarter of the lettuce on each plate and arrange from left to right, in straight lines starting with the tomatoes, blue cheese, lobster meat, avocado, bacon and finally the sliced egg.  Serve a ramekin of the balsamic vinaigrette.

Recipe from the Sunset Tower Hotel, LA California