Lobster Cobb Salad

J. Gilbert’s Restaurant Recipe

4 cups spring mix salad greens                                  
4 tomato wedges                                                
1/4 cup fresh corn kernels, blanched                          
1/4 cup avocado, peeled and diced                              
2 tablespoons bacon bits                                                          
2 tablespoons julienne red onion                                                
2 tablespoons shredded white cheddar cheese                        
2 tablespoons corn nuts                                                              
3 ounces lobster meat, cooked and removed from shell  
1 1/2 ounces buttermilk tarragon dressing (recipe follows)  
Toss all ingredients with dressing. Mound in a serving bowl. Garnish the top of salad with:
a hardboiled egg, cut in half seasoned with salt and pepper and drizzled with dressing

Buttermilk Tarragon Dressing
2 cups mayonnaise                  
3/4 cup buttermilk                  
2 tablespoons apple cider vinegar      
2 tablespoons minced shallots            
2 teaspoons Dijon mustard              
1 teaspoon minced garlic                
1 1/2 teaspoons Old bay seasoning      
1 teaspoon dried tarragon              
1/2 teaspoon kosher salt                
1/2 teaspoon ground black pepper    

Whisk together all ingredients until well combined.

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