Lobster Caesar Salad with Garlic-Lemon Croutons Recipe

Lobster Caesar Salad with Garlic-Lemon Croutons Recipe

  • 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
  • 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
  • Garlic-Lemon Croutons
  1. Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
  2. 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.
  3. 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.
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