Sunday, August 7, 2011

Cobbster salad, redux


The lobster cobb salad that I made last week was so yummy that I just had to make another one—this time using a pyramid mold. I mixed crumbles of blue cheese in with the bottom layer along with  chopped yellow tomatoes and corn (chopped off of a freshly steamed cob), the lobster meat is dressed in a lemony mayo, and the bacon layer is tucked under the diced avocado, which is perched proudly on the top (chop avocado, put in a bowl and and squeeze and mix fresh lemon juice on on it first).  Seriously delicious. It's garnished with chive oil and all sorts of edible blossoms from the garden.

NOTES:
— Chive oil is a whizzed up blend of fresh chives and a neutral oil such as grapeseed oil.
— The mayonnaise based dressing for the lobster layer includes 1/2 cup Hellman’s mayo, 1/2 tsp honey, 1 tsp lemon juice and the zest of half a lemon, pinch of smoked pimenton paprika, salt and pepper.
— Instead of this pyramid shape you could use a wide can with the top and bottom removed to make the stacked layers

Here is how the layers stack up:
Avocado
Bacon
Lobster and mayo salad
Mix of corn, tomatoes, and blue cheese

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