- 1 head iceberg lettuce, cut in wedges
- 6 hard-boiled eggs, peeled and sliced
- 8 slices bacon, cooked until crisp, crumbled
- 2 cups (500 mL) watercress
- 2 avocados, halved, pitted, and cubed
- 2 tomatoes, cubed
- Meat from 2 steamed lobsters
- Salt and freshly cracked black pepper
- 1 cup (250 mL) crumbled blue cheese
- 1 tablespoon (15 mL) red wine vinegar
- 1 tablespoon (15 mL) Worcestershire sauce
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) maple syrup
- 1 garlic clove, minced
- Salt and freshly cracked black pepper
- 2 hard-boiled egg yolks
- 1/2 cup (125 mL) olive oil
- About 2 tablespoons (30 mL) finely chopped fresh chives
- Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
- In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
- To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.