Lobster Caesar salad

Ingredients

For the Salad

• 2 - 3 (1 1/2 pound) fresh steamed lobsters; meat removed and cut into chunks

• 3 heads romaine; chopped

• 6 oz box stuffing savory herb

• 1/4 cup clarified butter; melted

• Grated Parmesan and black pepper for topping

For the Dressing

• 4 tablespoons olive oil

• About 3-4 inches anchovy paste

• 1 teaspoon Dijon

• 1 teaspoon Worcestershire

• 1/2 teaspoon hot sauce

• 1 garlic clove grated

• 1 1/4 cups mayonnaise

• 1 lemon juiced

• 3-4 tablespoons Parmesan

Directions

1. In a large bowl add the romaine and the lobster.

2. On a parchment lined baking sheet, add the stuffing. Drizzle with clarified butter. Transfer to a 400 degree oven and cook for 4-5 minutes or until toasted.

3. Make the dressing by whisking the olive oil, anchovy paste, Dijon, Worcestershire and hot sauce in a bowl. Stir in the mayonnaise lemon juice and Parmesan. Mix well and refrigerate until ready to use.

4. Add the stuffing and dressing to the salad and toss to combine.

5. Serve topped with grated Parmesan, black pepper, and additional melted clarified butter.