Chingal0

Lobster Caesar Salad with Garlic-Lemon Croutons

Garlic-Lemon Croutons

1 tablespoon extra-virgin olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon peel
12 thin baguette bread slices

Preheat oven to 425°F. Mix first 4 ingredients in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.


Caesar dressing
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 1/2 teaspoons minced anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)

Salad

2 1 1/2- to 2-pound whole live lobsters

2 large hearts of romaine, cut lengthwise in half
2 cups coarsely grated peeled celery root or parsnips
1/4 cup coarsely grated Parmesan cheese

Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.

Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

Makes 4 servings.

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"Eventually I became too sexy for my gym membership fee."

Destrox

Caesar sallad is one of my all time favorate meals. Mix it with Lobster, crab, chicken, anything and it garunteed to be even better.

As for them croutons.. that I will be trying out, sounds GOOD!

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