• Cuisine: American
• Course: Appetizer

Ingredients:

• 3/4 cup low-fat mayonnaise
• 1/2 cup low-fat buttermilk
• 1/4 cup coarsely chopped tarragon leaves
• 1 tablespoon coarsely chopped scallion
• 1 tablespoon coarsely chopped flat-leaf parsley
• 2 teaspoons minced garlic
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• Pinch salt

• 3 large eggs
• Fine sea salt
• 1 tablespoon white wine vinegar
• 1 medium head romaine lettuce, cut into 1/8-inch-thick slices (about 4 cups total)
• 2 bunches watercress, tough stems discarded
• 1/2 small head iceberg lettuce, cut into 1/8-inch-thick slices (about 2 cups)
• 3 cups packed arugula, cut into 1/8-inch-wide slices
• 1/2 cup coarsely chopped scallions, green parts only
• 1/2 cup coarsely chopped tarragon leaves
• 1/2 cup grated aged cheddar cheese
• 3 tablespoons extra-virgin olive oil
• Cooked meat of 3 1-pound lobsters
• Freshly ground black pepper
• 1 avocado, peeled, pitted and cut into 1/8-inch-thick slices
• 4 slices crisp cooked bacon, cut into 1/2-inch pieces
• Crisped fried shallots, for garnish (see NOTE)

Directions:

For the dressing: Combine the ingredients and salt to taste in a bowl and whisk until blended. Cover and refrigerate until ready to use.

For the salad: Have ready an ice-water bath. Place the eggs and a pinch of salt in a heavy-bottomed pot with enough cold water to cover. Add the vinegar to keep the eggs from leaking out if the shells crack during cooking. Bring the water to a boil over medium heat, then reduce the heat to low and cook for 3 minutes. Use a slotted spoon to transfer the eggs to the ice-water bath to cool. Peel the eggs and cut them in half.

In a large bowl, toss together the salad greens, scallions, 1/4 cup of the tarragon and the cheese.

Heat the olive oil in a large skillet over medium heat. Add the lobster meat and cook for about 2 minutes on each side. Add the remaining 1/4 cup tarragon and season with salt and pepper to taste. Transfer the lobster to a cutting board. Cut the lobster meat into 1/2-inch pieces.

To assemble: Season the salad greens with the dressing, salt and pepper to taste; toss well. Top with the lobster, avocado, egg halves, bacon and fried shallots. Serve immediately.

Line a plate with paper towels. Slice 3 medium shallots thinly. Heat 1 to 2 tablespoons olive oil in a nonstick skillet over high heat. When it's hot, add the shallots and cook, stirring occasionally, until the shallots are browned and crisp. Use a slotted spoon to transfer them to the paper towel-lined plate. Cover loosely with paper towels; store at room temperature until ready to serve (make them the same day you are serving them).

Recipe Source:

From chef Laurent Tourondel at BLT Steak.

• Print This Recipe
• E-mail This Recipe