Lobster Cobb Salad Rolls Recipes

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

LOBSTER COBB SALAD ROLLS (BAREFOOT CONTESSA) INA GARTEN

Steps:

• For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
• For the salad, cut the avocados in half, remove the seed, and peel.
• Cut into 3/4-inch dice and toss with the lemon juice.
• If the arugula leaves are large, cut them in half crosswise.
• Put the lobster and tomatoes in a bowl.
• Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
• Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
• Fill the hot dog rolls with the salad.
• Serve at room temperature.

LOBSTER COBB SALAD

Steps:

• Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve.
• Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.
• Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve.
• Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside.
• Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve.
• In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.
• Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper.