Lobster Cobb salad with Stilton and Dijon vinaigrette
Recipe Mari Loewen, Photography Ross Cornish
Sweet lobster, buttery avocado, and smoky bacon, the only word that will do Decadent!
Ingredients
2 large frozen lobster tails, thawed in fridge overnight
2 ripe avocados, diced and shelled
1/2 cup English Stilton blue cheese
6 slices bacon, cooked, crumbled
1 small bunch arugula
1 cup cherry tomatoes
Vinaigrette
1 1/2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
Juice of 2 lemons
Sea salt and cracked black pepper
Preparation
For vinaigrette, whisk all ingredients together in small bowl. Set aside.
For lobster, bring large pot water to boil, add 1 teaspoon salt and lobster; reduce heat to medium and cook for about 5 minutes. Remove from heat and allow lobster to remain in hot water for another 3 minutes. Remove, drain, chop coarsely, and chill.
For salad, in large bowl place arugula, tomatoes and vinaigrette and toss. Add avocado and lobster, tossing lightly so as not to mash avocado. Crumble bacon and blue cheese on top and serve immediately. Serves 4.
