Lobster Cobb Salad with Bourbon Vinaigrette

In this
colorful salad, chunks of fresh lobster are combined with green beans,
sliced mango, avocado, red bell pepper, blue cheese and hazelnuts.
Dressed with bourbon-hazelnut vinaigrette, it’s a sophisticated take on a
traditional Cobb salad.

See other related recipes in Spirited Cooking.

Yield: 4 (11-ounce) portions
1 hour
Shelf life: best in 1 day


For the vinaigrette:

¼ cup
finely chopped shallots
1 tablespoon canola oil
½ cup plus 1½ to 2
tablespoons bourbon, divided
2 teaspoons fresh thyme leaves
tablespoon finely chopped flat-leaf parsley
3 tablespoons white
balsamic vinegar
1 teaspoon Dijon mustard
¼ cup hazelnut oil
and freshly ground black pepper

For the salad:

(1½-pound) lobsters
4 ounces young spinach leaves or field greens
ounces thin green beans, tipped
1 red bell pepper, seeds and
membranes removed, thinly sliced
1 firm, ripe avocado, peeled and
thinly sliced
1 ripe mango, peeled and sliced
4 ounces blue
cheese, crumbled
¼ cup hazelnuts, lightly toasted and chopped


1.Prepare the vinaigrette: In a small saucepan over medium heat,
saute the shallots in oil until they are soft and pale yellow, 3 to 4
minutes. Add the ½ cup of bourbon and boil to reduce to about 1½
tablespoons, 4 to 5 minutes. Stir in the thyme and parsley and let cool.
Stir in the vinegar and mustard, and then stir in the oil and season
generously with salt and pepper. Set aside.

2. Steam or
boil the lobsters until the shells are bright red and the lobsters are
cooked through, about 12 minutes. Remove the lobsters and shock in ice
water. Remove the meat from the tails and claws and chop into ¾-inch

3. Meanwhile, boil the green beans in salted water
until tender. Drain and shock in ice water. Drain and blot dry.

Assemble the salad with the spinach or greens on the bottom. Add
the green beans, bell pepper, avocado, mango and blue cheese.

Stir the vinaigrette, add the remaining bourbon and toss about a
tablespoon of the dressing with the lobster meat. Spoon the lobster into
the center of the platter, drizzle the cheese and hazelnuts over the
salad, spoon on the remaining vinaigrette, toss and serve.

Nutritional Data (per 11-ounce serving): Calories: 440; Cholesterol: 235 mg; Sodium:
1,020 mg; Fat: 28 g; Dietary Fiber: 5 g

Joanna Pruess is a regular contributor to Specialty Food Magazine.

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