McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Lobster Cobb Salad


Lettuce, tomatoes, hard boiled eggs, bacon, avocados, blue cheese
 and poached lobster covered in a tarragon ranch dressing.
Sells for around $23.00 at McCormick and Schmick's Seafood Restaurants.


LOBSTER COBB SALAD
McCormick and Schmick's Copycat Recipe

Serves 6

Salad
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 blue 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

Dressing
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

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.

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