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

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

Lobster and Shrimp Cobb Salad with Dijon Vinaigrette

Ingredients

For Salad

Method

Lobster and Shrimp

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