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Epicurious

Lobster Caesar Salad with Garlic-Lemon Croutons

4.5

(10)

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

For dressing:

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

For salad:

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
Garlic-Lemon Croutons

Preparation

  1. For dressing:

    Step 1

    Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)

  2. For salad:

    Step 2

    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.

    Step 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.

Nutrition Per Serving

Per Serving (with croutons): calories
417; total fat
22 g; saturated fat
4 g; cholesterol
117 mg.
#### Nutritional analysis provided by Bon Appétit
TagsSaladCaesar SaladParmesanCheeseDairyLemonCitrusFruitGarlicRoot VegetableVegetableAnchovyFishSeafoodLobsterShellfishRomaineLettuceLeafy GreensCelery RootParsnipMainStarterDinnerLunchNut FreeQuickEasySimmerBlenderBon Appétit
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