Red Lobsters Lobster Ceasar Salad Recipe 385

RED LOBSTER'S CAESAR DRESSING

Red Lobster's Caesar Dressing image

This is from Todd Wilbur's latest book. It is an easy (only 5 ingredients!) and different take on the dressing for Caesar Salad. This dressing will keep, refrigerated, for a month.

Provided by Lorraine of AZ

Categories Salad Dressings

Time 10m

Yield 1 cup dressing

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup Wishbone Italian dressing
1 tablespoon white wine
1 tablespoon water
2 tablespoons sour cream

Steps:

Combine the mayonnaise and 2 dressings with the white wine and vinegar. Whisk until smooth and creamy.
Add the sour cream. Whisk to blend.
Cover tightly and refrigerate. Dressing will keep one month.

Nutrition Facts : Calories 759.2, Fat 72.5, SaturatedFat 13.4, Cholesterol 42.1, Sodium 1977.4, Carbohydrate 24.2, Fiber 0.2, Sugar 11.1, Protein 2.3

LOBSTER CAESAR SALAD

Lobster Caesar Salad image

Make and share this Lobster Caesar Salad recipe from Food.com.

Provided by 2Bleu

Categories Lobster

Time 20m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 lobsters, steamed (about two pound each)
2 large romaine lettuce hearts
1 cup frisee, tender white leaves
1/2 lb celery root, peeled and cut into thin julienne
2 minced garlic cloves (2 teaspoons)
3 anchovy fillets, rinsed and minced (about 1 teaspoon)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
1 large egg yolk
5 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese, freshly grated
salt, to taste
black pepper, to taste
1/2 cup olive oil
3 large garlic cloves, crushed
1 cup bread cubes, 1/4-inch square cut with crusts removed
1 tablespoon fresh parsley, finely minced
1/2 teaspoon lemon zest, freshly grated
1/4 cup parmesan cheese, freshly shaved
caviar, rinsed to plump and remove excess salt (Salmon Caviar)
chervil, sprigs

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

Lobster Caesar Salad with Garlic-Lemon Croutons image

Categories Salad Citrus Leafy Green Lobster Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

For dressing:
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 1/2 teaspoons minced anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
For salad:
2 1 1/2- to 2-pound whole live lobsters
2 large hearts of romaine, cut lengthwise in half
2 cups coarsely grated peeled celery root or parsnips
1/4 cup coarsely grated Parmesan cheese
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.

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