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Fine Lobster Recipes

Cooking with fine lobster

Lobster Cobb Salad Wrap

    Serves 2
    For the salad:
  • 4 romaine lettuce pieces, washed, dried, and chopped into bite-size pieces
  • � cup washed and dried watercress, chopped into �-inch pieces
  • 1 bacon slice, fried, drained on paper towels, and chopped into �-inch pieces
  • 1 hard-cooked egg, peeled and chopped into �-inch cubes
  • � lb lobster meat, chopped
  • 1 tomato, chopped into �-inch cubes
  • 2 tbpns blue cheese, crumbled
  • 2 large wraps or tortillas
    For the dressing (Bob Cobb�s original recipe):
  • � cup water
  • � cup red wine vinegar
  • � tspn sugar
  • 1 tspn freshly squeezed lemon juice
  • 2 tspns salt
  • � tspns freshly ground black pepper
  • � tspns Worcestershire sauce
  • � tspn dry English mustard, such as Coleman�s
  • 1 small garlic clove, finely minced
  • � cup full-flavored olive oil
  • � cup salad oil (vegetable oil)

In a medium bowl combine the lettuce, watercress, bacon, egg, lobster meat, tomatoes, and cheese and mix until well combined. Set aside.

Meanwhile, prepare the dressing. In a medium metal bowl, prepare the dressing by combining the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil, and vegetable oil. Whisk the dressing vigorously, until it is well blended.

Assemble the wraps. Place the wraps on a clean surface and evenly divide up the lobster cobb salad between the two. Drizzle the dressing over the filling and roll up the wraps. Slice the wraps in half and serve immediately.

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