Ingredients

The following ingredients have 7 Servings
  • 8 oz freshly-picked steamed lobster meat, (claw knuckle and tail meat) 
  • 2 oz celery (only the inner leaves and stalk), finely minced
  • Squeeze of lemon juice
  • 1 Tbsp mayonnaise
  • Salt, to taste
  • Fresh-cracked white pepper, to taste
  • 1 Tbsp bacon bits
  • 1 Tbsp sharp cheddar shavings
  • 1 hard-boiled egg, chopped
  • Heirloom cherry tomatos, halved
  • 1 avocado, diced
  • ¼ cup buttermilk
  • ¼ cup light mayonnaise
  • 1 Tbsp tarragon vinegar
  • ½ Tbsp fresh tarragon, finely chopped
  • ¼ tsp garlic cloves, finely minced
  • ¼ tsp shallots, diced
  • ⅛ tsp mustard powder
  • ½ scallion, chopped
  • 1 dash Tabasco
  • ½ Tbsp chives, parsley, oregano, fresh chopped and mixed
  • Salt and white pepper, to taste

Instruction

  • For the dressing, whisk together the dressing ingredients. For the lobster salad, gently toss together the steamed lobster meat, celery, lemon juice and mayonnaise; season with salt and fresh-cracked white pepper. In a large salad bowl, toss the gem lettuce leaves with the dressing. Finish up by "sprinkling" the toppings (bacon bits, avocado, cheddar, tomatoes). Add big scoop of lobster salad. Serve with extra dressing on the side.