Friday, June 12, 2009

Inspired By


Garten that is. This Barefoot Contessa is really (to quote my sister Shannon -) a domestic goddess. I kow tow to everything that this food network maven whips up in her East Hampton kitchen. For the perfect main course at a summer soiree, try to following - (Ina's husband Jeffrey says its the best he's EVER had). 

Lobster Cobb Salad 
Serves 6-8

Lobster Cobb Salad
For the vinaigrette: 
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salad: 
2 ripe Hass avocados
Juice of 1 lemon
1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
1 bunch arugula, washed and spun dry

1. For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
2. 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.
3. Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.

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