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Lobster Roll Caesar Salad

by Kendra Elizabeth

For the Salad
 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
 12 oz steamed lobster meat, pick this up from your local fishmonger
  cup shaved pecorino cheese
For the Croutons
 1.50 cups french bread, torn into 1” pieces
 4 tbsp unsalted butter, melted
For the Dressing
 ½ cup mayo
 ¼ cup olive oil
 1 large garlic clove, minced
 2 tbsp fresh lemon juice
 2 tbsp capers
 1 tsp Dijon mustard
 ¼ cup finely grated parmesan cheese
 sea salt and pepper to taste
Toast the Croutons

Preheat oven to 375*.
On a baking sheet, lay the bread pieces in a single layer. Toast until golden, 10-12 minutes.
When the croutons are still warm, toss them in a large bowl with the melted butter.

Make the Dressing

Place all of the dressing ingredients in a blender or food processor. Blend until everything is combined and creamy!
Finish it off with a few cracks of extra pepper and a pinch of sea salt.

Assemble the Salad

In a medium-sized bowl mix the lobster with a ¼ cup of dressing and set aside.
Cover a large platter with Baby Crispy Green Leaf Lettuce and spoon the lobster mixture over the middle of the greens.
Top with buttered croutons and serve with extra dressing!