In this colorful salad, chunks of fresh lobster are combined with green beans, sliced mango, avocado, red bell pepper, blue cheese and hazelnuts. Dressed with bourbon-hazelnut vinaigrette, it’s a sophisticated take on a traditional Cobb salad.
Yield: 4 (11-ounce) portions
time: 1 hour
Shelf life: best in 1 day
For the vinaigrette:
- ¼ cup finely chopped shallots
- 1 tablespoon canola oil
- ½ cup plus 1½ to 2 tablespoons bourbon, divided
- 2 teaspoons fresh thyme leaves
- 1 tablespoon finely chopped flat-leaf parsley
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ cup hazelnut oil
- salt and freshly ground black pepper
For the salad:
- 2 (1½-pound) lobsters
- 4 ounces young spinach leaves or field greens
- 8 ounces thin green beans, tipped
- 1 red bell pepper, seeds and membranes removed, thinly sliced
- 1 firm, ripe avocado, peeled and thinly sliced
- 1 ripe mango, peeled and sliced
- 4 ounces blue cheese, crumbled
- ¼ cup hazelnuts, lightly toasted and chopped
- Prepare the vinaigrette: In a small saucepan over medium heat, saute the shallots in oil until they are soft and pale yellow, 3 to 4 minutes. Add the ½ cup of bourbon and boil to reduce to about 1½ tablespoons, 4 to 5 minutes. Stir in the thyme and parsley and let cool. Stir in the vinegar and mustard, and then stir in the oil and season generously with salt and pepper. Set aside.
- Steam or boil the lobsters until the shells are bright red and the lobsters are cooked through, about 12 minutes. Remove the lobsters and shock in ice water. Remove the meat from the tails and claws and chop into ¾-inch pieces.
- Meanwhile, boil the green beans in salted water until tender. Drain and shock in ice water. Drain and blot dry.
- Assemble the salad with the spinach or greens on the bottom. Add the green beans, bell pepper, avocado, mango and blue cheese.
- Stir the vinaigrette, add the remaining bourbon and toss about a tablespoon of the dressing with the lobster meat. Spoon the lobster into the center of the platter, drizzle the cheese and hazelnuts over the salad, spoon on the remaining vinaigrette, toss and serve.
Nutritional Data (per 11-ounce serving): Calories: 440; Cholesterol: 235 mg; Sodium:
1,020 mg; Fat: 28 g; Dietary Fiber: 5 g