Lobster Caesar Salad

1. 1

   In a large pot of boiling water, cook the lobsters until bright red all over, about 8 minutes.

2. 2

   Drain the lobsters and when cool enough to handle, crack the claws and knuckles and remove the meat.

3. 3

   Split the tails lengthwise, remove the meat and remove and discard the dark vein.

4. 4

   Cut the tail meat in half lengthwise.

5. 5

   Refrigerate the lobster meat until ready to use.

6. 6

   In a small bowl, combine the minced garlic cloves, lemon juice, anchovies, egg yolk (if using), Worcestershire and mustard.

7. 7

   Whisk in the olive oil, then add 2 tablespoons of the Parmesan cheese and season with salt and pepper.

8. 8

   Preheat the oven to 400.

9. 9

   In a small saucepan, combine the butter with the smashed garlic cloves.

10. 10

    Cook over low heat until the garlic has flavored the butter, about 2 minutes.

11. 11

    Let cool slightly, then discard the garlic.

12. 12

    In a cake pan, toss the bread cubes with the garlic butter.

13. 13

    Spread them in an even layer and bake until golden brown, about 5 minutes.

14. 14

    In a large salad bowl, combine the romaine, frisee and celery root.

15. 15

    Pour the dressing over the lettuce mixture and toss well.

16. 16

    Add the croutons and remaining 1/4 cup of Parmesan cheese and toss well again.

17. 17

    Mound the salad on 4 plates.

18. 18

    Garnish each salad with a lobster claw and half of a lobster tail.

* Per serving · 4 servings · Values may vary.