Lobster Cobb Salad

Lobster Cobb Salad

Want to make a fun twist on a classic Cobb Salad, instead of chicken, use lobster! As Mark McEwan would say, "A cobb salad is a meal in a bowl".

ingredients:

1-2 lobster tail and/or claws
4 bacon slices
1/2 tomatoes
1 avocado
1 egg
6 cucumber slices
handful of romaine lettuce
olive oil
vinegar
salt
pepper

directions:

1. Cook claws or tails from fresh, or frozen. If from frozen and it's already cooked (if it's red), than just let it thaw in the fridge and it will be ready to use for the salad. If you need to cook it, just boil it in hot water for maybe 5 minutes. If it's a tail, you'll know it's done when the tail is red and has curled. If you do cook it, make sure you let it cool off before you add it to your salad.

2. Hard boil some eggs. In a post, cover your eggs with water and bring to a boil with the lid on. Once the pot is boiling. Kill the heat. And let it sit for 20 minutes. This will help ensure you don't overcook the egg.

3. Fry some bacon in a pan, and once its done remove to a cutting board and chop into bit size pieces. Set aside and let it cool.

4. Chop tomatoes, avocado, cucumber, and lettuce all into bite sized salad pieces. Make a vinaigrette (3 parts oil, one part vinegar) with olive oil, white wine vinegar, salt and pepper. And maybe dijon mustard if you want to help it bind even further.

5. Take your vegetables for your salad and arrange them on a plate, along with the hard boiled egg. Then top with your chunks of lobster and bacon. Drizzle dressing over top. 

Crab Cakes and Arugula, Pear and Bacon Salad

Crab Cakes and Arugula, Pear and Bacon Salad

I always thought you needed expensive fancy fresh crab meat to make crab cakes. But you can really make them with the canned crab you can find in the store. Maybe they would be better if they were all fresh and fancy, but you are gonna break it all up anyways. So I don't think it's a big deal.

ingredients:

1 can of crab meat, or lump crab however you can find it
1 egg
1/2 red pepper

1 tbsp flour

salt
ground pepper

1/4 onion (optional)

arugula
bacon
pear
olive oil
white wine vinegar
salt
pepper

directions:

1. Take your crab meat out of the can, and place it in a mix bowl. Break it up with a fork so it isn't in chunks, but nice and flaky. Then add one egg (white and yolk) into the bowl. Sprinkle with salt and pepper. Mix contents of the bowl together.

2. On a cutting board, finely dice red pepper and some onion (though the onion would be optional). Then add these to your bowl of crab. Instead of using bread crumbs to help bind our crab cakes, say like a burger, add a tbsp spoon or soon of flour. Add enough so that the mixture isn't soggy and wet.

3. Form crab mixture into balls that will be flattened into patty size. About the size of a kiwi, or maybe a little bigger. In a frying pan, heat some oil or butter on medium heat, and place your crab balls in pan. After places a ball into a pan, flatten it down a little with a spatula.

4. Cook crab cakes on both sides until you get a brown crust on both sides. To should help to ensure that the crab cake is cooked through.

5. For a side salad, mix some arugula with cut up pear, fried bacon, and an oil and vinegar dressing. You could even add some shavings of parmigiano-reggiano. Either way, arugula is a good accompaniment to the crab cakes.

PLT (Pastrami, Lettuce, Tomato) with Potato Salad

PLT (Pastrami, Lettuce, Tomato) with Potato Salad

I saw this sandwich on Diners, Drive-Ins, and Dives, and I wanted to make my own at home. It's pretty much a BLT, but replace the bacon with some fried pastrami. It was definitely a fun way to change things up. I made the bread homemade, but you can just use store bought bread too.

ingredients:

your choice of bread
pastrami from the deli, shaved
tomatoes
lettuce
mayo

red skinned potatoes
eggs
frozen peas
salt
pepper
mayo
vinegar

directions:

1. Grab a handful of shaved pastrami. About 100 grams per sandwich maybe. And fry in a frying pan over medium heat. If you have any of metal dishes or container you could put it on top to keep the pastrami flat.

2. Slice some tomato, break off some chunks of lettuce, and slice up or grab two slices of your favourite bread. Put a little mayonnaise on each slice of the bread. Layer the pastrami on to the bread, then the tomato, maybe crack some pepper on the tomato, add lettuce, and then finish off the sandwich with the last piece of bread.

3. Eat with a side of potato salad! Cook some frozen peas and add to make the potato salad a little fun and different.