Friday, September 7, 2012

Seafood Cobb Salad

The inspiration for this recipe was a dish that I had at a restaurant on Coronado Island in California a few years back.  I was so impressed with the salad that I wrote the main components down on a piece of paper while we were at the restaurant and then re-created it at home.  If you like seafood you will love this salad.  It's a special occasion dish with the lobster, crab and shrimp, but you could cut down on the cost by eliminating the lobster or substituting imitation crab for the lump crab meat.  You could even cut out the lobster and crab and make it with just shrimp.  My grocer occasionally has small (4 oz) frozen lobster tails on special so I watch for the sale specifically to make this salad.    Even with all the seafood this dinner cost about $16.00 per person.  That's the advantage of making a special meal at home - you can splurge on spectacular ingredients and still spend about the same as you would for an ordinary dinner at a restaurant.  Surprise the seafood-lover in your life!

We prepared this salad to celebrate the first year anniversary of my blog.  I wasn't sure what to expect when I started it last year but it's turned out to be really fun and the best part is that people actually read it!  I can track the number of views (but not the number of people or who they are) and it's gone up steadily over the months.  So, thanks to all of you who find it interesting enough to tune in once in a while!

I had just found the small lobster tails on sale so seafood salad seemed like a natural for a celebration dinner. This salad has several colors of bell peppers, goat cheese, and bacon in addition to the three types of seafood.  Another money-saving tip is to buy a bag of multi-colored mini peppers rather than full-sized versions of each color. One bag of mini-peppers costs approximately the same as one full-sized pepper so you save the cost of the other two peppers.  I've seen the mini-peppers at several different grocery stores so I think they're pretty commonly available.

Once you cook the bacon and lobster this salad comes together really fast.  Serve with a baguette and a nice glass of Chardonnay for a really special feast!

* * click here for a printable recipe * *

Seafood Cobb Salad
Serves 2

Salad greens
1 8 - 10 oz lobster tail, thawed (or two 4-oz tails)
6 - 8 cooked shrimp
4 oz. canned lump crab meat
1/3 c. chopped red pepper
1/3 c. chopped yellow pepper
1/3 c. chopped orange pepper
1/3 c. crumbled goat cheese
2 – 3 pieces bacon, cooked and crumbled
chopped parsley for garnish

Salad dressing:
¼ c olive oil
2 T lemon juice
¼ teaspoon salt

Cook lobster tail in boiling water for approximately 6 minutes, then briefly plunge in ice water. Remove and pat dry, then remove the meat from the shell and slice into medallions.

Combine the salad dressing ingredients by shaking in a jar or whisking in a bowl.

Toss salad greens with some of the dressing and place on plates. Arrange shrimp, lobster, crab, goat cheese, bacon and chopped peppers decoratively on top. Drizzle with additional dressing. Garnish with chopped parsley.

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