Lobster Cobb Salad

I know. I know. I’ve been a little MIA lately.

The last three weeks have pretty much been a whirl wind of crazy events, parties, family and food. Oh yeah, and wine.

All the events and family and friends and memories were amazing, but exhausting.

Yesterday, I literally only got out of bed for a total of thirty minutes.

Now I’m finally feeling refreshed and ready to face the New Year.

And there is no better way to ring in the New Year than with lobster.

You will need…

2 ripe Hass avocados, chopped

4 ounces arugula

1 ½ lb lobster tails

1 pint cherry tomatoes, halved

4 slices crispy cooked bacon, crumbled

¾ cups crumbled blue cheese

2 hard boiled eggs, chopped

1 ½ tablespoon whole grain mustard

¼ cup fresh lemon juice (about 2 lemons)

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

Start by cooking the lobster tails with whatever method you prefer.

I steamed mine for about 5 minutes, just until they are pink and the meat is opaque.

Allow the lobster to cool till you can handle it, and then chop into large chunks.

Toss together the tomato, avocado, arugula, cheese, bacon and lobster chunks.

Then whisk together the olive oil, lemon juice, mustard and salt and pepper together in a small bowl or in a mason jar.

Drizzle the dressing over the salad, toss and serve.

Love and Beer Floats

Angela  

Lobster Cobb Salad

2 ripe Hass avocados, chopped

4 ounces arugula

1 ½ lb lobster tails

1 pint cherry tomatoes, halved

4 slices crispy cooked bacon, crumbled

¾ cups crumbled blue cheese

2 hard boiled eggs, chopped

1 ½ tablespoon whole grain mustard

¼ cup fresh lemon juice (about 2 lemons)

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

Start by cooking the lobster tails with whatever method you prefer.

I steamed mine for about 5 minutes, just until they are pink and the meat is opaque.

Allow the lobster to cool till you can handle it, and then chop into large chunks.

Toss together the tomato, avocado, arugula, cheese, bacon and lobster chunks.

Then whisk together the olive oil, lemon juice, mustard and salt and pepper together in a small bowl or in a mason jar.

Drizzle the dressing over the salad, toss and serve.