Our next recipe from our Chef Xavier is Lobster Cobb Salad. Since we’re all spending more time at home, our Executive Chef is keeping the recipes coming. He has put his own spin on the cobb salad. Here’s a note straight from the Chef on his recipe:
“I hope your families are healthy and happy. Today, I would like to take a lighter approach to the recipe. With the weather finally looking like it’s going to get better and warm up, I wanted to share a recipe that is lighter and fitting for the weather and season. This dish will be able to be served as an entree or a side salad.”
- 3 lobsters (1-1/2 lbs.)
- 6 thick slices of bacon
- 4 oz. green beans
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 3 Tbsp. prepared horseradish
- 2 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- 1 tsp. dijon mustard
- Salt and pepper
- 1/2 head iceberg lettuce, cored and coarsely chopped
- 3 hard-cooked eggs, coarsely grated
- 2 large tomatoes, coarsely chopped
- 2 medium carrots, cut into 1/2″ diced
- 1/2 small red onion, coarsely chopped
- 1 medium cucumber peeled seeded and coarsely chopped
- In a pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes. Drain and let cool slightly. Twist off the tails and claws and remove the meat. Crack the claws and remove the meat. Discard the vein that runs the length of the tail. Cut the meat into 1″ pieces.
- In a large skillet, cook the bacon over moderate heat until it is crisp, about 5 minutes. Drain well on paper towels and then coarsely chop the bacon.
- In a small saucepan of boiling water, cook the green beans until just tender, about 3 minutes. Drain and refresh under cold running water. Pat dry with paper towels and cut into 1/2″ pieces.
- In a medium glass or stainless-steel bowl, whisk together the buttermilk, sour cream, horseradish, mayonnaise, lemon juice, and mustard. Season with salt and pepper.
- In a large bowl, toss the lettuce with 1/4 cup of the dressing: transfer to a shallow bowl. Add the lobster, bacon, eggs, beans, tomatoes, carrots, onion, and cucumber to the small bowl and toss with the remaining dressing. Mound the salad on top of the lettuce and serve at once.
Recommendations from the Chef
“This salad is very light and refreshing, wonderful protein with lobster, but if you are not a fan of lobster you can replace that with grilled chicken, grilled steak, shrimp, or crab. For my vegetarian friends you could use chickpeas, tempeh or tofu. A refreshingly tart Sauvignon Blanc is a fine aperitif and great foil for the salad. I hope this will be a nice change of pace for you all and that the weather will stay nice and warm so we can increasingly enjoy the outside. As always, happy cooking, be safe and enjoy your families.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!