Lobster Cobb Salad
Makes 2 Servings
Makes 2 Servings
For the salad:
- 1 head of romaine lettuce, leaves separated, washed, dried, and chopped into bite-size pieces
- ½ head of iceberg lettuce, washed, dried, and chopped into bite-size pieces1 large bunch of washed and dried watercress, roughly chopped into ½-inch pieces
- 4 bacon slices, fried, drained on paper towels, and roughly chopped into ½-inch pieces
- 2 hard-cooked eggs, peeled and roughly chopped into ½-inch cubes
- 2 cups cooked lobster meat, roughly chopped into ½-inch pieces
- 2 tomatoes, roughly chopped into ½-inch cubes
- ¼ pound Roquefort cheese, crumbled
- 2 chive spears (for garnish)
For the dressing (Bob Cobb’s original recipe):
- ¼ cup water
- ¼ cup red wine vinegar
- ¼ teaspoon sugar
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons salt
- ¾ teaspoons freshly ground black pepper
- ¾ teaspoons Worcestershire sauce
- ¼ teaspoon dry English mustard, such as Coleman’s
- 1 small garlic clove, finely minced
- ¼ cup full-flavored olive oil
- ¾ cup salad oil (vegetable oil)
On two large serving plates, divide the romaine lettuce, iceberg lettuce, and watercress in equal portions. Press down on the lettuces gently to create a fairly even surface. On both plates, make neat rows of bacon, eggs, lobstermeat, tomato, and Roquefort cheese. Set the plates aside.
Image may be NSFW.
Clik here to view.
In a medium metal bowl, prepare the dressing by combining the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil, and vegetable oil. Whisk the dressing vigorously, until it is well blended. Generously drizzle the dressing over the salads and serve. There will be left over dressing which can be stored in the refrigerator for up to 2 weeks.
To prepare this as a wrap, toss the dressed salad in a large bowl and divide it among 4 large wraps leaving a 1-inch boarder. Fold in the sides about 1-inch and tightly roll up the ends. Slice the wrap in half on the diagonal and serve.
