Lobsta seems like an indulgent treat, however this juicy seafood stretches along way when served as a Lobster Cobb Salad with Thyme Vinaigrette.
Seafood always seems to be a pleasant meal to enjoy when it’s really hot outside because it doesn’t feel so heavy like other proteins. Lobster is available everywhere right now and the prices are relatively lower, for lobster anyway. Preparing lobster sometimes seems like a daunting task, but really it is quite simple. A quick boil in a large pot for a few minutes and it’s cooked. Removing the succulent meat is not so bad either, especially if you have a seafood cracker, a good knife or kitchen shears.
Fresh lobster meat is so juicy and tender and the flavors are reminiscent of the sea. I prefer to dice up the meat and lay it upon a bed of greens with a little grilled corn, heirloom tomatoes and a bit of blue cheese for the best Lobster Cobb Salad you have ever tasted.
The vinaigrette is a simple mix of pantry ingredients, but with a little fresh thyme minced into it to create an aromatic infusion that pairs nicely with the salad. This definitely makes a nice meal for any day of the week, but especially when it is hot outside. I like to enjoy my salad with a good glass of Rose’.
Ingredients
1 1/2 pound fresh lobster, or 1 cup cooked lobster meat
1 head romaine lettuce, torn into bite size pieces
2 ears fresh corn, grilled
1 large heirloom tomato, any variety
2 ounces blue cheese, crumbled
1 tablespoon salt
Thyme Vinaigrette
1/4 cup champagne vinegar
2 teaspoons Dijon mustard
pinch of salt & pepper
1/4 cup sunflower oil or vegetable oil
1/4 cup olive oil
2 teaspoon thyme leaves
(Serves 2 entrees or 4 appetizers)
To Prepare:
1. Boil a large pot of water and add 1 tablespoon salt. Lower lobster in pot and cover with lid, boil for 15 minutes. After a few minutes of cooking, you may need to crack lid slightly, so water doesn’t spill over sides. Remove lobster and let cook at room temperature for 10 minutes. Place whole lobster in a bowl and chill in refrigerator for 30 minutes.
2. Mince thyme leaves and set aside. Place all vinaigrette ingredients into a jar with fitted lid. Shake vigorously until well combined. Store in refrigerator until ready to use.
3. Place lobster on a cutting board. Remove its tail, legs and upper body. Discard tomalley (dark colored insides) and digestive parts, keep head and shells. Starting with tail, flip over and cut shell up center. Gently pull tail meat from shell. Crack claws with cracker or large knife in several places. Wiggle claw meat out of shells. You can try and remove any meat from smaller legs, but I find it’s a lot of work and not much meat. Save the shells for stock.
4. Rough chop meat into chunks and place in a bowl. **For lobster stock, add shells to a saucepan with a drizzle of oil and sauté for 3 minutes. Add a quartered onion, 2 sprigs of thyme and sauté for 2 minutes. Add in 1 cup dry white wine and fill with water to cover. Simmer on low for 1 hour and remove from heat, let cool. Strain into a storage container and freeze stock to use for lobster bisque, risotto, or other seafood stews.
5. Grill corn on stove top or outside grill, cool. Crisp up bacon in a sauté pan and let cool. Slice kernels off cob and dice tomato and bacon. Place lettuce in bottom of a serving bowl. Add corn on one side, tomatoes in middle. Place cheese on other side with fresh lobster meat. Top corn with a strip of bacon crumbles. Serve salad with vinaigrette and a chilled glass of Rose’. Enjoy!
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