Mark McEwan's Lobster Cobb Salad
Mark McEwan's take on the Cobb Salad replaces chicken with cooked lobster.
1 slab (5oz/150g) top-quality bacon cut into 1/4" (5mm) pieces
3 Tbsp vegetable or olive oil
3 Tbsp garlic butter
4 thin slices of baguette cut diagonally
1 head Boston lettuce
12 sweet cherry tomatoes, halved
¼ red onion, sliced
3 radishes, thinly sliced
1 cup The Best Herb and Garlic Creamy Dressing (recipe below)
1 avocado, cubed
2 hard-boiled eggs, quartered
5 oz Saint Agur or other top-quality blue cheese, crumbled
2 live lobster, about 1 1/4 lb (625g), cooked and shelled, chilled, and cut into bite size pieces 1/4 bunch chives cut into 2" (5cm) lengthsThe Best Herb and Garlic Creamy Dressing
1 scallion, minced
1 clove garlic, minced
1 Tbsp chives, finely chopped
1 cup crème fraiche
2 Tbsp buttermilk
½ Tbsp cider vinegar
1 tsp Dijon mustard
Salt and pepper
1. Slowly cook the bacon in the oil, without allowing it to get excessively crisp. Set aside to drain on paper towels.
2. Spread garlic butter on the baguette slices and in a separate pan, fry them gently until golden. Set aside on paper towels.
3. Put 12 to 16 whole leaves of lettuce, the tomatoes, onion and radishes in a large bowl and toss with half the crème fraiche dressing.
4. Place the largest four leaves of lettuce concave side up at the centre of four chilled plates. Follow with a judicious scattering of the dressed tomato, onion, and radish, along with avocado, egg segments, bacon, blue cheese, and lobster. Repeat the layers with lettuce leaves of diminishing size until each salad is three or four layers tall.
5. Finish with an extra drizzle of dressing, the croutons, and the chives.The Best Herb and Garlic Creamy Dressing
1. Whisk all ingredients together. Taste, and adjust seasonings.