We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Lobster Caesar Salad
Summer 2014
How do you improve on a Caesar, the world’s most-loved salad? Try adding chunks of freshly cooked tender lobster. It doesn’t get more luxe than this. To keep it easy, we’ve simplified the dressing and suggested capers as an alternative to the usual anchovies without sacrificing a titch of taste. Instead of croutons, slices of toasted buttery baguette scattered with fresh tarragon and lemon zest are tucked in at the side of the salad. This gives a whole new meaning to a dinner salad!
Serves 2
1 cooked lobster, about 1½ lbs (750 g)
8 thin slices of baguette
1 tbsp (15 mL) softened butter
1 tbsp (15 mL) fresh whole tarragon leaves
1 lemon
1 tbsp (15 mL) coarsely chopped garlic
1 tbsp (15 mL) drained capers or 3 anchovy fillets, chopped
¼ cup (60 mL) real mayonnaise, not light
½ tsp (2 mL) Worcestershire sauce
½ tsp (2 mL) Dijon
⅓ cup (80 mL) finely gratedParmigiano-Reggiano cheese
1 large romaine lettuce heart
1 Crack lobster shell and remove the meat. Save any shell pieces you might want to use for garnishing the salad; discard the rest. Slice lobster into large chunks.
2 For mini toasts, preheat oven to 350°F (180°C).
3 Generously butter one side of the baguette slices and place on a baking sheet. Sprinkle with whole tarragon leaves. Bake until golden-edged but not hard, about 5 minutes. Then finely grate half the lemon peel over the warm toasts.
4 Squeeze 1 tbsp (15 mL) of lemon juice into a small bowl. Press coarsely chopped garlic, and then either chopped capers or anchovies through a garlic press into the juice. This is an easy way to mash them. (Or finely mince garlic and either capers or anchovies, and add to juice. Then mash with the back of a spoon against the side of the bowl.) Stir in mayonnaise, Worcestershire and Dijon. Stir in 3 tbsp (45 mL) of cheese. If not as thick as you like, add more cheese.
5 Tear large romaine leaves into bite-size pieces and place in a big salad bowl. Leave small ones whole and add. Drizzle with about two-thirds of dressing and toss. Taste and add more if needed. Gently mix in lobster. Alternatively, arrange lettuce over 2 plates, then drizzle with dressing and top with lobster. Sprinkle salads with remaining cheese. Tuck baguette slices into the side of the salad and garnish with pieces of lobster shell, if desired.
Serves 2
