Lobster Caesar Salad

Here in beautiful northern New Jersey we are currently smack dab in the middle of a hazy, hot, humid, 90 degrees for days and days and days in a row heat wave.  The kind of heat wave you remember fondly in February, the kind of heat wave that makes it impossible to to even THINK of turning on your oven or anything else that might possible raise the temperature in your kitchen even one measly degree.  The kind of heat wave that means salad for dinner.  Every night.  And so if you are going to have salad for dinner, you might as well throw caution to the wind and have Salad For Dinner.  I’m talking cool, extravagant, you-only-go-around-once Lobster Caesar Salad for dinner.

Yes, there are going to be anchovies.  Yes, there are going to be raw eggs.  Yes, there are going to be not one but two lobsters.   Yes, you WANT this salad.

The dressing is completely key to the wonderfulness of this salad, and you can keep this one in your back pocket for regular Caesar salad days as well.  It’s a glorious, sassy concoction of mashed anchovies, egg yolks, garlic, lemon juice, lemon, Parmesan cheese and just enough fresh ground pepper to give it some bite.

The lettuce must be romaine, and you should tear (not cut) it into nice ragged bite sized pieces.  The croutons should also be torn into pieces  before you bake them up (yes, you are going to make your own croutons for this one…it’s super-easy and so very worth it!), and the same goes for the lobster.  All these torn up ingredients mean you will have lots of edges and nooks that will hold your fabulous dressing.

Now the final piece of advice I have on this one (and please trust me on this…we’ve come this far together!) is that you need to toss this salad by hand.  That’s right, wash up good and then get your hands in there – they will do a much better job than any tongs in your drawer.  I toss all my salads by hand…it just works so much better that way. Gently scoop up from the bottom and mix things up until all your perfect ingredients have a nice amount of that aromatic dressing.

This is of course an amazing special occasion treat, but I tossed it together for the Southern husband on an ordinary Thursday a little while ago, just because he is so dang good to me every single day.  That and a string of 90 degree sultry summer days are reason enough for me!

Lobster Caesar Salad

Yield: 4 appetizer or 2 main course portions

Lobster Caesar Salad

Ingredients

Dresssing Ingredients
4 anchovies, mashed into a paste
1 garlic clove, minced
1 egg yolk
Juice from 1/2 fresh lemon
1 teaspoon Dijon mustard
1/2 cup olive oil
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Salad Ingredients
1 cup country-style bread, torn into bite-sized pieces
Olive oil
Salt and pepper
One small head romaine lettuce, torn into bite sized pieces
2 lobsters, steamed, shelled, cooled and torn into bite-sized pieces (your supermarket or fish market will steam them for you)
Parmesan cheese shavings for garnish

Directions

1. Make dressing by combining dressing ingredients in a jar with a tight fitting lid and shaking until well mixed.
2. Make croutons by brushing bread pieces with olive oil, sprinkling lightly with salt and pepper and baking at 350 until golden, about 15 minutes.
3. Assemble salad by placing lettuce, lobster and croutons in a large bowl. Pour dressing over and toss gently with washed hands.
4. Divide salad among plates, garnish with shaved Parmesan and more ground pepper and serve.

Yum

Comments

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  1. yum!!! you had me at lobster!!!

  2. Shel F. says:

    Kate, Kate, Kate. Are you TRYING to torture me?? This looks better than anything I’ve tried to eat or make in WEEKS.

  3. Blewits says:

    What perfect timing. Lobster tails are BOGO at my local grocer right now, AND I’ve never been scared of an egg. Ever. In any way shape or form!

    Hey speaking of keeping the oven off, because down here in 99% humidity Georgia, we have to do the same. I want to share this recipe w/you (and I can’t imagine how many you must receive in a day) but it so fits that bill. It was my first attempt at “real” Asian cooking and it came out swimmingly! Over the top even.

    http://allrecipes.com/recipe/vermicelli-noodle-bowl/detail.aspx (be sure to read the comments too for ideas)

    It’s like a bowl of half salad (I used thinly sliced romaine) and half noodles. I was too lazy to grill my shrimp so I just added fresh steamed on top but you can use any meat. Steak even. I only tried it because we have a brand new Asian market in town. I used a brand of fish sauce for the dressing called “Squid” (LOL) because another customer shopping at the time, told me it was a good one – not too harsh. I added a little extra sugar and lime to the dressing to get it to my liking. Don’t be scared when you taste the dressing alone like I was. When on the salad, it brings the whole bowl together.

    Sorry to be so long about it but my entire family loved it. It’s one of my favorite dishes to order out and now I don’t have to. It’s just so fresh, filling and light all at the same time. I had enough to eat it gladly for 2 days!

    • Wow! Thank you thank you – I will definitely be giving that a try, and you are so sweet to share all that with us! :)

  4. Girl…you just took caesar to a whole new level. and I love it.

  5. Love all of these flavors!

  6. made this for my daughter’s birthday dinner and it was a huge hit-thanks! The lobster really does make it special.

  7. Caesar salad is my downfall. ;) I went on a date in college to a TGIFridays with a guy I thought was really cute. In addition to the menu, there was a salad buffet…with Caesar salad! I was in heaven, but my date was appalled that I ate nothing but 3 plates of Caesar salad for dinner. What can I say? He was just too starchy for me, I guess. Heh.

    I haven’t had it in years, but I’m going to do this one tomorrow with shrimp. I love lobster as much as Caesar salad, but here on the Left Coast, they aren’t so easy to come by. Thanks!

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