A classically delicious wedge salad, kicked up a notch.
1 large, firm head iceberg lettuce
Dressing:
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
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.