Lobster Cobb Salad Recipe - Wolfgang Puck | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Lobster Cobb Salad Recipe - Wolfgang Puck | The Nibble Webzine Of Food Adventures
 
 
 
 
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Wolfgang Puck’s Lobster Cobb Salad Recipe

June 15th is National Lobster Day, so buy a few crustaceans and get creative! How about dressing one of America’s favorite salads with lobster instead of chicken? Here’s a Lobster Cobb Salad recipe from Chef Wolfgang Puck.
 
 
RECIPE #1: WOLFGANG PUCK’S LOBSTER COBB SALAD

Ingredients

  • 2 heads romaine lettuce cut into thin strips
  • 2 heads watercress
  • 1 pound diced cooked lobster meat
  • 1/2 pound cooked chopped bacon
  • 1/2 pound. cut green beans
  • 2 medium diced tomatoes
  • 6 hard-boiled eggs (separated into yolks and whites and
    then chopped)
  • 2 diced avocados
  • 1/4 pound crumbled Roquefort cheese
  •  
     
    RECIPE #2: WOLFGANG PUCK’S BALSAMIC VINAIGRETTE

    Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped shallots
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  •   Lobster Cobb Salad
    [1] In Bob Cobb’s original recipe, the ingredients were chopped and laid out in neat rows. That’s the lobster in the center row (photo © The Tuck Room | L.A.).


    [2] In a classic Cobb Salad, the individual ingredients are presented separately, giving the salad more eye appeal than a chopped or tossed salad. This version of the recipe has diced cheese, ham and turkey instead of the original avocado, bacon, chicken; plus a bonus of crunchy celery (photo © eMeals).

     
    Preparation
     
    1. MAKE the vinaigrette.

    2. ASSEMBLE the salad ingredients in stripes across a dinner plate and serve with the balsamic vinaigrette on the side.
     
    3. TOAST with a glass of Champagne or other sparkling wine, to the lobsters of the world for tasting so darned good.
     
     
    COBB SALAD HISTORY

    Late one evening in 1937, Bob Cobb, owner of The Brown Derby restaurant in Hollywood, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a mixed bag of ingredients: a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing.

    He then took some crisp bacon from a chef’s station and started chopping. He shared the snack with his friend Sid Grauman of Grauman’s Chinese Theatre, who came back and asked for a “Cobb Salad” the next day. It was put on the menu and became an overnight sensation. Movie mogul Jack Warner regularly dispatched his chauffeur to pick one up.

      

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