Recipe
Ingredients
UNPEELED 2 EA.
CANNED 1 PIECE
TO TASTE
REDUCED FROM 4 CUPS 1 CUP
¼ CUP
1 CUP
COOKED 1 LB.
COOKED, HALVED LENGTHWISE 4 EA.
SHREDDED 6 CUPS
SHREDDED 6 CUPS
¼ -INCH DICE ½ CUP
PEELED, SEEDED, ¼ -INCH DICE ¾ CUP
SEEDED, ¼ -INCH DICE ¾ CUP
PEELED, ¼ -INCH DICE ¾ CUP
THINLY SLICED ½ CUP
CHOPPED ¼ CUP
½-INCH DICE ½ CUP
CHOPPED COARSELY 2 TBSP.
Directions
Step 1: For the vinaigrette:
Place the unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste. Combine with reduced orange juice, lime juice, and chipotle in a blender. Turn on the machine and slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste.
Step 2:
Combine the romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate. Drizzle with a little of the vinaigrette. Place a line of each ingredient across the top of the lettuce, like a cobb salad. Garnish with the lobster claw and drizzle with the vinaigrette.
Maine lobster
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