Name: Lobster Cobb Salad
Cook time: 20 minutes
Yield: 6–8 servings
Ingredients: 1 head iceberg lettuce, cut in wedges; 6 hard-boiled eggs, peeled and sliced; 8 slices bacon, cooked until crisp, crumbled; 2 cups (500 mL) watercress; 2 avocados, halved, pitted, and cubed; 2 tomatoes, cubed; Meat from 2 steamed lobsters; Salt and freshly cracked black pepper; 1 cup (250 mL) crumbled blue cheese; 1 tablespoon (15 mL) red wine vinegar; 1 tablespoon (15 mL) Worcestershire sauce; 1 tablespoon (15 mL) Dijon mustard; 1 tablespoon (15 mL) maple syrup; 1 garlic clove, minced; Salt and freshly cracked black pepper; 2 hard-boiled egg yolks; 1/2 cup (125 mL) olive oil; About 2 tablespoons (30 mL) finely chopped fresh chives

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Lobster Cobb SaladDominique Lafond

Recipe notes

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