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Lobster Caesar Salad Supreme
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Description
A salad that showcases sweet, succulent, Maine lobster with red lentil lobster crackers in place of croutons.
Ingredients
- FOR THE DRESSING:
- 1 cup Parmesan Cheese
- 1 can (2 Oz. Size) Anchovies
- 4 Tablespoons Mayonnaise
- 2 cloves Garlic
- 2 Tablespoons Lemon Juice
- ¼ teaspoons Pepper
- ⅔ cups Olive Oil
- FOR THE SALAD:
- 2 heads Romaine Lettuce, Torn Into Pieces
- 1 Tablespoon Cherry Tomatoes, Halved
- 3 Avocados, Peeled, Pitted, And Cut Into 1/4 Inch Dice
- 13-½ ounces, weight Corn
- 1-½ pound Cooked Lobster Cut Into Large Chunks
- ½ ounces, weight Fresh Basil
- 12 Red Lentil Lobster Crackers, To Serve (See Blog For Recipe)
- 1 Lemon, Cut Into Wedges, To Serve
Preparation
To make the dressing, place Parmesan cheese, anchovies (along with the oil they are packed in), mayonnaise, garlic, lemon juice, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour olive oil through the feed tube and stop when you have a smooth, well-combined dressing.
Add lettuce, tomatoes, avocado, and corn to a large mixing bowl and add the dressing. Toss to combine and thoroughly coat all the lettuce leaves. Divide the salad evenly among dinner plates and place ¼ pound of lobster meat on top of each salad followed by some basil chiffonade. Place two lobster crackers on the sides of each salad plate and serve with lemon wedges.
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