Summer Lobster Cobb Salad – Lobster Council of Canada

Ingredients

• 1 tbsp (15 mL) freshly grated lemon zest
• 1/4 cup (60 mL) freshly squeezed lemon juice
• 1 small shallot, minced
• 1 tsp (5 mL) pure maple syrup
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper
• 1/3 cup (75 mL) olive oil
• 2 tbsp (30 mL) finely chopped fresh chives
• 8 cups (2 L) chopped romaine lettuce
• 1/2 cup (125 mL) halved cherry tomatoes
• 4 hard-boiled eggs, peeled and sliced
• 1 avocado, peeled, halved, pitted and diced
• 10 oz (300 g) frozen cooked Canadian lobster meat or pieces, thawed
• 6 slices bacon, cooked and chopped
• 1/3 cup (75 mL) crumbled blue cheese
• 1 cup (250 mL) cooked corn kernels
• 4 radishes, thinly sliced