Lobster Cobb Salad

Summer and salads just seem to go together, and when you toss in a little lobster, you’ve got a summertime feast! Brando de Oliveria, culinary director of the Fireman Hospitality Group, shows his take on a classic Cobb salad. INGREDIENTS 4oz Poached Lobster Meat 3oz Chopped Romaine 8oz Chopped Tomato 2oz Chopped Egg 2oz Crumble Blue Cheese 2oz Diced Avocado 1oz Chopped Bacon DRESSING 2 teaspoons Dijon Mustard ½ cup Olive Oil 2 tablespoons Sherry Vinegar Salt Ground Black Pepper DIRECTIONS Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobster, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobster from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Add to serving plate. Arrange the toppings in strips on top of the salad mix, starting on one end with the bacon, chopped egg, lobster, tomato, blue cheese and avocado. Serve the remaining dressing on the side.