Sunday 6/26


A classic Cobb salad with a light summer twist. If you live on the coast like me and have access to fresh lobster, this salad is a must! If you’re worried about cooking a live lobster, many seafood stores will steam it for you. Crab or shrimp would also make an excellent substitution.

10 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
2 cups baby greens
2 ounces avocado, diced
2 hard boiled eggs, sliced
4 slices center cut bacon, cooked and crumbled
1/2 cup quartered grape tomatoes
1/2 cup *cooked corn kernels (from 1 fresh cobb)

For the vinaigrette:
1 tsp dijon mustard
4 tsp olive oil
2 tbsp plus 1 tsp red wine vinegar
1/4 teaspoon kosher salt
2 tablespoons chopped red onion

Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs,bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
*You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.