Lobster Wedge Salad Bowl

A classically delicious wedge salad, kicked up a notch.


1 large, firm head iceberg lettuce


    1 cup mayonnaise

    1/2 cup ketsup

    3 hard-boiled eggs, chopped

    1 - 2 tablespoons dry sherry

    1/2 teaspoon pepper

    1/2 teaspoon salt

1 1/2 cups diced lobster meat

1 medium tomato, chopped

6 slices bacon, fried and crumbled

      The Recipe

Cut lettuce in half through the stem.  Trim a little off the bottoms so it lies flat.  With a small serated knife, carve the center out of the lettuce head, leaving a 1/2" 'wall'.  Chop the 'guts' of the lettuce and place in a large bowl.

Make dressing:  In a medium bowl, mix together mayonnaise, ketsup, sherry, hard-boiled eggs, pepper and salt.

Add lobster to lettuce.  Pour dressing over and mix together.  Fill each lettuce bowl with lobster mixture and top with tomatoes and bacon.  Serves 2 - 4.



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Copyright © by Robin Benzle. All Rights Reserved