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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Greenporter Lobster “Cobb” Salad with fresh grilled corn

July 14th, 2010 · 1 Comment · Brunch, Dessert, Dinner, Grilling, Soups & Bisques, Summer Recipes, Wine

This is a great salad to serve for a special lunch or for dinner with family and friends. Grilled lobster a-top fresh mesclun greens, creamy Roquefort cheese and avocado, crunch bits of bacon and fresh grilled kernels of corn along with the zip of garden tomatoes and vinaigrette all on one plate.

Greenporter lobster cobb salad

The lobster, corn, Roquefort cheese, bacon and tomatoes can be prepared a day in advance. You can cook the lobster the day before and cut them in half lengthwise. If you’re on the North Fork, you can order the lobsters from Charlie at Southold Seafood and pay a little extra to have them cooked and sliced in half.

For serving you can serve individually by assembling your plates with salad and garnish with the fresh grilled corn, the avocado, crispy bacon and tomatoes; top with the grilled lobster. You can set up a buffet by stacking your halved lobsters on a platter and provide a large bowl of mesclun greens and all the “fixins” in bowls for self service.

A nice cold soup is a perfect starter for this meal along with some crusty bread brushed with chive oil and grilled.  See our post on bruschetta (link) and try this chilled zucchini bisque .

grilled corn

Prep
Grilled corn:  Grill before removing kernels. See How to shuck corn . To grill and brush whole cobs with olive oil, grill until golden brown and allow to cool.  Then sprinkle with sea salt.  Set aside.

Same night you have the grill on, cut thelobsters in half and grill till about 3/4 done.  Cover and save for next day.  Next day remove meat from knuckles and claws and sauté in butter to fill lobster body after heating and just before serving.

grilled lobster

Next day
Chop tomatoes and set aside.

Peel and cube fresh avocado, drizzle with fresh lime to prevent from oxidizing, cover with plastic and refrigerate.

Fry up your bacon until crispy– either thick cut bacon or turkey bacon.  I prefer to lay out the slices flat on a cookie sheet.  Place on paper towels to drain and cool to crispy texture and rough chop.

Once corn is cooled, dekernel and toss with fresh chives.  Set aside.

Crumble blue cheese and set aside.

Do not add vinaigrette until you are ready to serve.

Just before serving heat lobster tails on grill, heat butter sauteed meat and fill each lobster cavity prior to placing on salad.  Serve with Lenz new Bon Appetit Chardonnay.

Serve with crusty bread and follow with a cheese course with the Bon Appetit Red blend and some Rhubarb strawberry short cake.  Please see next posting for shortcake recipe and pair with Lenz sparkling wine.

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1 response so far ↓

  • 1 jane mack // Aug 13, 2014 at 7:06 pm

    this is a wonderful recipe. I will prepare this meal for my friends Friday night with Maine lobster!Thanks, Jane

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