We’re thrilled to have Chef David Burke, the critically acclaimed culinary master behind BLT Prime by David Burke in Washington, D.C., share his recipe for Lobster Cobb Salad.
Cobb Salad is one of my favorites. It’s fresh and straightforward, loaded with delicious ingredients, and makes a perfect entree. Traditional Cobbs typically have chopped greens, chicken, tomatoes, boiled eggs, and bacon and cheese, topped with a vinaigrette.
Chef Burke’s upscale version of this American classic is a festival of greens with romaine lettuce, watercress, iceberg lettuce, arugula, tarragon leaves and scallions. The dressing is simply luxurious with scallions, parsley, garlic, oregano, chili powder in a base of low-fat mayonnaise and buttermilk.
A Culinary Superstar
We couldn’t find a better culinary mentor. Burke is a graduate of the Culinary Institute of America and has been perfecting his craft for more than 25 years. He has a flair for fun and whimsy with a heart of gold to match. His honors include the coveted Meilleurs Ouvriers de France Diplome d’Honneur from his stint in France; induction by the James Beard Foundation into the Who’s Who of Food & Beverage in America – not to mention his turn on the second and fifth seasons of Bravo’s Top Chef Masters.
Equal mixtures of inventor (his dry-aging process for steaks using pink Himalayan salt is patented), philanthropist, celebrity and passionate chef, he’s truly one of the pioneers of American cooking.
Take advantage of this opportunity to recreate his scrumptious Lobster Cobb Salad.
Lead Photo Credit: ESquared Hospitality.
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