Lobster Caesar Salad With Garlic Lemon Croutons Recipes

LOBSTER CAESAR SALAD

Steps:

• Carefully remove lobster meat from shell. Slice the tail meat into medallions. Carefully crack the claws and remove the meat. Place the romaine and frisee lettuce on chilled salad plates. Top with the lobster. Drizzle dressing on lettuces and scatter croutons, bacon, and shaved Parmesan over top.

LOBSTER CAESAR SALAD

Steps:

• In the fridgerator, chill 4 nice dinner plates.
• CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
• GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
• Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
• Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
• ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
• Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
• Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
• Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.

LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS

Steps:

• For dressing:
• Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
• For salad:
• Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
• Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

GARLIC-LEMON CROUTONS

Steps:

• Preheat oven to 425°F. Mix first 4 ingredients in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.

LEMON GARLIC CAESAR SALAD

Steps:

• For dressing, place the first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream., In a large salad bowl, combine the romaine, onion, croutons and Parmesan cheese. Pour dressing over salad; toss to coat.

RED LOBSTER'S LOBSTER CEASAR SALAD RECIPE - (3.8/5)

Steps:

• Using a medium-sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a lobster claw to each. Serve immediately This recipe yields 4 servings.

LEMON CAESAR SALAD

Steps:

• In medium bowl using wire whisk, blend all dressing ingredients except sour cream and oil.
• Gradually add oil, whisking constantly until smooth.
• Add sour cream, whisking until smooth.
• In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad, toss to combine.