Tuesday, September 28, 2010

Recipe Of The Day: Spicy Lobster Cobb Salad Rolls

Seafood and salad, what a great combination. There is nothing like having a fresh salad with the right dressing topped off with either some delicious Tiger Shrimp, blackened Salmon or grilled Lobster, we are going to use Lobster today because we feel like it works great with the vinaigrette. 
The citrus and Balsamic Vinegar in the vinaigrette mixed with the crisp lettuce and juicy lobster meat is like an explosion of flavor in each bite. True Lobster can be a bit expensive but if you catch your local store at just the right time you can either get some amazing fresh Lobster tails at a phenomenal price or as a substitute some great priced King Crab Legs & Claws.
This salad is great for any day of the week because it truly doesn't take much time to make and is rather inexpensive depending on what form of seafood you choose to run with and is really healthy for you.
If your going to try for the lower carb style of meal, forget the roll all together and double your salad serving.

For The Vinaigrette:
1 ½ TBS Dijon Mustard
¼ Cup Freshly Squeezed Lemon Juice (2 Lemons)
2 TBS Freshly Squeezed Orange Juice
5 TBS Extra Virgin Olive Oil
¾ tsp Kosher Salt
½ tsp Freshly Ground Black Pepper

For The Salad:
2 Ripe Hass Avocados
1 Lemon, Juiced
1 Bunch Arugula, Washed And Spun Dry
1 ½ lbs Cooked Lobster Meat, Cut In 3/4-Inch Dice (or peeled & deveined, cooked shrimp or grilled Salmon shredded after cooking)
1 Pint Cherry Tomatoes, Cut In Half Or Quarters
1 ½ tsp Kosher Salt
1 Jalapeno Pepper (deseeded and diced small)

½ TBS Cayenne Pepper
1 tsp Smoked Paprika

½ tsp Freshly Ground Black Pepper
½ lb Lean Bacon, Fried And Crumbled
¾ Cup Crumbled Queso Fresco
8 Hot Dog Rolls

For the vinaigrette, whisk together the mustard, lemon juice, orange juice olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel.
Cut into 3/4-inch dice and toss with the lemon juice.
 If the arugula leaves are large, cut them in half crosswise.
Put the lobster, jalapeno, cayenne, paprika and tomatoes in a bowl and lightly toss to coat and mix ingredients.
Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
Add the diced avocados, crumbled bacon, queso fresco, and arugula and toss again.
Fill the hot dog rolls with the salad.
Serve at room temperature.

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