Lobster Cobb Salad with Bourbon Vinaigrette
colourful salad, chunks of recent lobster are mixed with inexperienced beans,
sliced mango, avocado, pink bell pepper, blue cheese and hazelnuts.
Dressed with bourbon-hazelnut French dressing, it’s a complicated tackle a
conventional Cobb salad.
See different associated recipes in Spirited Cooking.
Yield: four (11-ounce) parts
time: 1 hour
Shelf life: greatest in 1 day
For the French dressing:
finely chopped shallots
1 tablespoon canola oil
½ cup plus 1½ to 2
tablespoons bourbon, divided
2 teaspoons recent thyme leaves
tablespoon finely chopped flat-leaf parsley
three tablespoons white
1 teaspoon Dijon mustard
¼ cup hazelnut oil
and freshly floor black pepper
For the salad:
four ounces younger spinach leaves or subject greens
ounces skinny inexperienced beans, tipped
1 pink bell pepper, seeds and
membranes eliminated, thinly sliced
1 agency, ripe avocado, peeled and
1 ripe mango, peeled and sliced
four ounces blue
¼ cup hazelnuts, frivolously toasted and chopped
1.Put together the French dressing: In a small saucepan over medium warmth,
saute the shallots in oil till they’re delicate and pale yellow, three to four
minutes. Add the ½ cup of bourbon and boil to cut back to about 1½
tablespoons, four to five minutes. Stir within the thyme and parsley and let cool.
Stir within the vinegar and mustard, after which stir within the oil and season
generously with salt and pepper. Put aside.
2. Steam or
boil the lobsters till the shells are vibrant pink and the lobsters are
cooked by means of, about 12 minutes. Take away the lobsters and shock in ice
water. Take away the meat from the tails and claws and chop into ¾-inch
three. In the meantime, boil the inexperienced beans in salted water
till tender. Drain and shock in ice water. Drain and blot dry.
Assemble the salad with the spinach or greens on the underside. Add
the inexperienced beans, bell pepper, avocado, mango and blue cheese.
Stir the French dressing, add the remaining bourbon and toss a couple of
tablespoon of the dressing with the lobster meat. Spoon the lobster into
the middle of the platter, drizzle the cheese and hazelnuts over the
salad, spoon on the remaining French dressing, toss and serve.
Dietary Knowledge (per 11-ounce serving): Energy: 440; Ldl cholesterol: 235 mg; Sodium:
1,020 mg; Fats: 28 g; Dietary Fiber: 5 g
Joanna Pruess is a daily contributor to Specialty Meals Journal.
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