OPEN KITCHEN with NATHAN SCOTT
Lobster Cobb Salad
If you don’t want the expense of buying a couple of lobsters, this same salad can be served with cooked chicken, shrimp, scallops, or crabmeat.
|Kosher salt and freshly ground black pepper|
|2||whole lobsters (about 1½ pounds each)|
|1||head Boston lettuce, separated into individual leaves|
|2||cups cherry tomatoes, halved|
|2||avocados, peeled, pitted, and cut into ½-inch cubes|
|4||ounces bacon, cooked until crispy and crumbled|
|2||large eggs, hardboiled, shelled, and cut into halves|
|½||cup Kalamata olives, pitted|
|4||ounces blue cheese, crumbled|
|⅓||cup extra-virgin olive oil|
|1||tablespoon fresh chives, finely chopped|
|2||tablespoons red wine vinegar|
|1||tablespoon freshly squeezed lemon juice|
|1||teaspoon Dijon mustard|
|1||clove garlic, peeled and minced|
- Prepare an ice-water bath. Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover, and steam until the lobsters are bright red and cooked through, 10 to 12 minutes. Transfer the lobsters to the ice-water bath and cool. Crack lobsters and remove the meat. Cut the meat into bite-sized pieces.
- Arrange the lobster meat, lettuce, tomatoes, bacon, hardboiled eggs, olives, and blue cheese on a serving platter. Sprinkle the salad with salt and black pepper.
- In a separate mixing bowl, combine the olive oil, chives, red wine vinegar, lemon juice, Dijon mustard, and garlic. Whisk together until well combined, then season to taste with salt and black pepper. Drizzle the vinaigrette over the salad and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen