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LOBSTER COBB SALAD A LA CONTESSA

Lobster Cobb Salad Rolls Copyright 2005, Ina Garten, All Rights Reserved
See this recipe on air Wednesday Feb. 22 at 5:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 6 to 8 servings
User Rating:

Note: Hass avocados are the bumpy brown ones; they have more flavor than the bright green avocados. They’re ripe when they give slightly to the touch.

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
1 lemon, juiced
1 bunch arugula, washed and spun dry
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
8 hot dog rolls

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. Fill the hot dog rolls with the salad. Serve at room temperature.

Episode#: IG0603
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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