Nothing says summer like Duryea's Lobster Cobb Salad! Now that my garden is in bloom I am back to cooking. All of the herbs, celery and lettuce came from my back yard. This is my take with a healthier spin. I hope you enjoy! This recipe will serve 6.

INGREDIENTS

Dressing:

¼ cup buttermilk or if you don’t have buttermilk ¼ cup greek yogurt
¼ cup mayonnaise (I used avocado mayonnaise)
1 Tbsp apple cider vinegar
Salt and pepper, to taste
¼ tsp tsp mustard
½ Tbsp fresh tarragon, finely chopped
¼ tsp garlic cloves, finely minced
¼ tsp shallots, diced
1 dash Tabasco
½ Tbsp of whatever herbs you have on hand. I used (from my garden) tarragon, chives, parsley and basil

Lobster Salad:

8 oz freshly-picked steamed lobster meat, (claw knuckle and tail meat)
2 celery stalks finely chopped
1 Tbsp mayonnaise
Salt & Pepper to taste
4 strips of bacon
1 Tbsp sharp cheddar shavings (per person)
1 hard-boiled egg, chopped (per person)
20 Heirloom cherry tomatos, halved
1 avocado, diced (more if you prefer)
Squeeze a lemon

Instructions

Start with the dressing, make ahead of time if possible. Serve at room temperature
For the dressing: put all ingredients in a vitamin or blender, blend until smooth
For the lobster salad: gently toss together the steamed lobster meat, celery, lemon juice and mayonnaise; season with salt and cracked pepper.
In a large salad bowl, toss the gem lettuce leaves with the dressing.
Lastly add all the toppings (bacon , avocado, cheddar, tomatoes).
Add big scoop of lobster salad.
Serve with extra dressing on the side.