LOBSTER COBB SALAD ROLLS (BAREFOOT CONTESSA) INA GARTEN
Cobb Salad with a twist. I haven't made this one yet, but it looks so good. Really looking forward to trying it!
Provided by Annabel31
Categories Lunch/Snacks
Time 20m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 15
Steps:
- For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
- For the salad, cut the avocados in half, remove the seed, and peel.
- Cut into 3/4-inch dice and toss with the lemon juice.
- If the arugula leaves are large, cut them in half crosswise.
- Put the lobster and tomatoes in a bowl.
- Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
- Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
- Fill the hot dog rolls with the salad.
- Serve at room temperature.
Nutrition Facts : Calories 584.4, Fat 34.6, SaturatedFat 9.2, Cholesterol 90, Sodium 1574, Carbohydrate 38.4, Fiber 4.9, Sugar 2.6, Protein 30.4
LOBSTER COBB SALAD ROLLS
Note: Hass avocados are the bumpy brown ones; they have more flavor than the bright green avocados. They're ripe when they give slightly to the touch.
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
- For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.
- Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.
ROAST CHICKEN COBB SALAD
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
- Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
- At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
- Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
- Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
- Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.
LOBSTER SALAD IN ENDIVE
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.
LOBSTER BLTS
Steps:
- Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
- To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
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