• Dressing:
  • 3 Tb. red wine vinegar
  • 1 Tb. lemon juice
  • 1 Tb. Dijon mustard
  • 1/2 cup virgin olive oil
  • Salt and pepper, to taste
  • Salad:
  • 1 lobster, about 2 pounds
  • 2 ripe avocadoes, halved, pitted
  • 6 strips of bacon, cooked until crisp, drained
  • 1 head romaine, cut into wide chiffonade
  • 3 medium ripe tomatoes, seeded, chopped
  • 3 oz. Roquefort cheese, crumbled
  • 2 hard boiled eggs, peeled, chopped
  • 2 Tb. snipped chives
  • Procedure
  • 1. Whisk the dressing together in a small bowl. Add salt and pepper to taste and set aside.
  • 2. Bring a large pot of salted water to a boil for the lobster. Submerge the lobster and cover, cook until red and the tail is curled about 10 to 12 minutes. Drain, and allow to cool.
  • 3. Meanwhile, cut the avocado into cubes and transfer to a small bowl. Add a little of the dressing and gently toss.
  • 4. Crumble the bacon and add to a large serving bowl with the lettuce, tomatoes, cheese and eggs. Remove the lobster from the shell and roughly chop the meat. Toss the salad gently with the remaining dressing and serve topped with the lobster meat, avocado and chives.
We were in the Bahamas last weekend where lobster season was in full swing and the lobsters they serve are called crawfish as they don’t have the claws that we are accustomed to in New England. These Caribbean lobsters have large tails where all the meat is. We prepared one such creature that was about two pounds by grilling it brushed with lemon and olive oil, seasoned with salt and pepper. At a rental house we had limited provisions and this simple preparation was yummy.

Here in New England we generally enjoy 1 1/2 to 2 pound lobsters all summer long and there are many ways to cook them including grilling, boiling, steaming and baking. We all seem to love this cholesterol rich shellfish and if you grew up eating lobster, chances are it’s still one of those wonderful summer pleasures.
Here is a delicious lobster cobb salad – perfect for entertaining, the entire recipe can be done the day before or the morning of and remember not to overcook the lobster or it will be tough and chewy.

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