Lobster Cobb Salad

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Features lobster, green beans, bacon, avocado, cheese, boiled eggs, watercress and Roqeufort cheese.
Recipe By: Wolfgang Puck
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

  • Balsamic Vinaigrette:
    • 1/4 cup balsamic vinegar
    • 2 tbsp sherry vinegar
    • 1 tbsp Dijon mustard
    • 1 tbsp chopped shallots
    • 1/2 cup + 2 tbsp extra virgin olive oil
    • salt + pepper to taste
  • Salad:
    • 2 heads Romaine lettuce, chiffonade (cut into thin strips)
    • 2 heads Watercress
    • 1 lb cooked lobster meat, diced
    • 1/2 lb cooked bacon, chopped
    • 1/2 lb green beans, 1/2 inch cut
    • 2 medium sized tomatoes, diced
    • 6 hard-boiled eggs, separated into yolks and whites, chopped
    • 2 avocados diced
    • 1/4 lb Roquefort cheese
    • 1/4 cup balsamic vinaigrette (Its the salad dressing - see recipe below)

Instructions

Dressing
Mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper.

Salad
Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate.

Top greens with all the remaining ingredients, making stripes layered across the greens.
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