PEI Lobster Cobb Salad

Created by Chef Ilona Daniel

For the dressing:

½ cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tbsp honey

2 cloves garlic, minced

2 Tbsp fresh sdill, chopped

½ tsp salt

¼ tsp ground black pepper

Place all of the ingredients into a mason jar, secure the lid tightly. Shake the dressing until all ingredients are well combined.

For the salad:

1.5 lbs lobster meat (tails, knuckles and claws), cooked and tails sliced

2 heads Boston Bibb Lettuce

1 head romaine lettuce, washed and chopped

1 avocado, peeled, pitted and sliced

1 pint cherry tomatoes, halved

4 hard-boiled eggs, sliced or wedged

½ cucumber, sliced

2 shallots, sliced thinly

6 slices bacon, cooked crisply and crumbled


Place the lettuce pieces to a salad serving plate.

Add the tomatoes, avocado, lobster pieces, the, crisp bacon, blue cheese and the hard-boiled egg.

Drizzle some the dressing, as desired and serve.

Posted on Monday, June 8th, 2020
Filed under Food | Recipes

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