Lobster and Shrimp Cobb Salad with Dijon Vinaigrette

Name: Lobster and Shrimp Cobb Salad with Dijon Vinaigrette
Ingredients: 3 teaspoons Creole seasoning; 1 teaspoon curry powder; 1 teaspoon smoked paprika; 4 medium lobster tails, shells removed except for the tail fin; 1 tablespoon grape seed oil; 1 tablespoon unsalted butter; 2 garlic cloves; 3 tablespoons honey; ¼ cup extra-virgin olive oil; 1 cup canola; 1 cup asiago cheese, shaved; Salt and freshly cracked black pepper; 2 tablespoons Dijon mustard; ½ cup rice wine vinegar; 1½ cups green beans, cook and cooled; 1½ cups heirloom cherry tomatoes, halved; Salt and freshly cracked black pepper; ¼ cup capers, drained; 6 cups mixed field greens; 1 pound jumbo shrimp, peeled and deveined except for the tail fin; 2 avocados, halved, pitted and cubed; 6 hard-boiled eggs, peeled and quartered; Kosher salt fresh ground pepper; Kosher salt fresh ground pepper

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Salad

1 tablespoon grape seed oil
1 tablespoon unsalted butter
3

Dinner
Pescatarian

Method

Lobster and Shrimp

Heat the butter with the grape seed oil in a large sauté pan over medium-high heat.
Once butter is melted and starts to bubble, reduce heat to medium.
Add in the lobster tails and shrimp.
Season with Creole seasoning, curry powder and paprika, and continue to cook while stirring until