Lobster Cobb Salad Wrap

Lobster Cobb Salad is wonderful served at fancy dinner parties as an appetizer or over a casual lunch. It can be as sophisticated as you would like it to be. To dress this wrap up even more, consider adding in a sprinkle of inexpensive caviar moments before rolling up the wrap.

Lobster Cobb Salad Wrap
Makes 2 Servings

For the salad:
4 romaine lettuce piece, washed, dried, and chopped into bite-size pieces
¼ cup washed and dried watercress, roughly chopped into ½-inch pieces
1 bacon slice, fried, drained on paper towels, and roughly chopped into ½-inch pieces
1 hard-cooked egg, peeled and roughly chopped into ½-inch cubes
½ pound lobstermeat, roughly chopped
1 tomato, roughly chopped into ½-inch cubes
2 tablespoons blue cheese, crumbled
2 large wraps

For the dressing (Bob Cobb’s original recipe):
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
¾ teaspoons freshly ground black pepper
¾ teaspoons Worcestershire sauce
¼ teaspoon dry English mustard, such as Coleman’s
1 small garlic clove, finely minced
¼ cup full-flavored olive oil
¾ cup salad oil (vegetable oil)

In a medium bowl combine the lettuce, watercress, bacon, egg, lobster meat, tomatoes, and cheese and mix until well combined. Set aside.

Meanwhile, prepare the dressing. In a medium metal bowl, prepare the dressing by combining the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil, and vegetable oil. Whisk the dressing vigorously, until it is well blended.

Assemble the wraps. Place the wraps on a clean surface and evenly divide up the lobster cobb salad between the two. Drizzle the dressing over the filling and roll up the wraps. Slice the wraps in half and serve immediately.