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Lobster Cobb Salad

Photo: Maura McEvoy

  • For the Vinaigrette:
  • 1-1/2 tablespoons Dijon mustard
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 5 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Salad:
  • 2 ripe Hass avocados
  • Juice of 1 lemon
  • 1-1/2 pounds cooked lobster meat, cut in 3/4-inch dice
  • 1 pint cherry tomatoes, cut in half or quarters
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lean bacon, fried and crumbled
  • 3/4 cup crumbled English Stilton, or other crumbly blue cheese
  • 1 bunch arugula, washed and spun dry

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. 

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise. 

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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