Lobster Caesar Salad with Garlic-Lemon Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells. Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons grated parmesan cheese |
2 tablespoons fresh lemon juice |
2 teaspoons minced garlic |
1 1/2 teaspoons minced anchovy fillets |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
2 1 1/2- to 2-pound whole live lobsters |
2 large hearts of romaine, cut lengthwise in half |
2 cups coarsely grated peeled celery root or parsnips |
1/4 cup coarsely grated parmesan cheese |
Directions:
1. For dressing: Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
2. For salad: Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
3. Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.
4. Per Serving (with croutons): calories, 417; total fat, 22 g; saturated fat, 4 g; cholesterol, 117 mg. Nutritional analysis provided by Bon Appétit
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