Recipe of the Week: Lobster Cobb Salad with Ginger-Lime Vinaigrette
In the summer, I love getting up early and walking the beach searching for the ultimate shell and enjoying the rhythmic sound of the Gulf of Mexico. My only companions are the egrets busy searching for breakfast. When the weather turns hot and sultry, make a refreshing salad for dinner. This combination of ingredients makes a favorite. Serves eight. (Chef tip: Use good extra virgin olive oil.)
1 pound lobster meat, cooked, picked through
1 cup corn
2 avocados
2 tablespoons lemon juice
2 heads romaine, shredded
6 bacon slices, cooked until crisp and finely chopped
4 salad tomatoes, seeded and sliced
1/4 cup blue cheese, crumbled
2 hard-boiled large eggs, halved and forced through a coarse sieve
VINAIGRETTE:
1/4 cup lime juice
Zest of one lime
2 teaspoons Dijon mustard
1 teaspoon freshly grated ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 cup extra-virgin olive oil
To make vinaigrette, whisk together lime juice, lime zest, mustard, ginger, salt and pepper and slowly whisk in the olive oil. Season, to taste.
Halve, pit and peel avocados, and drizzle with lemon juice, then cut into 1/2-inch cubes.
Spread romaine over bottom of a serving platter top with bacon, lobster, tomatoes, cheese, avocados, corn and eggs. Just before serving, pour dressing over salad.