Spago's Lobster Cobb Salad

First, if using live lobsters, prepare them. Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper, and boil for 10 minutes. Add the lobsters, cover, and simmer for 8-10 minutes, until the shells are bright red and the lobster is cooked through.

Meanwhile, fill a large bowl with ice and water. With a large wire skimmer, remove the lobsters from the water and immediately immerse in the ice water to stop cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Set aside in a covered container in the refrigerator. Alternatively, buy a cooked lobster in the shell; shell the meat, cut it up, and reserve.

Next, prepare the dressing. In a mixing bowl, thoroughly whisk together the shallot, Dijon mustard, and vinegars. While whisking, slowly drizzle in the oils to form a thick emulsion. Season to taste with salt and pepper. Cover and set aside.

Prepare the salad ingredients. In a large nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Then, with a slotted spoon, transfer to paper towels to drain. Set aside. Shell the eggs and separate the whites from the yolks. Pass each separately through a medium strainer or food mill and reserve in separate bowls. Bring a small saucepan of salted water to a boil. Add the haricots verts and boil for 1 minute. Remove from the water with a wire skimmer and immerse in ice water. Drain well and set aside.

Halve, pit, and peel the avocados. Cut into 1/2-inch chunks. Place in a bowl, cover with plastic wrap, and set aside. In a mixing bowl, add the romaine and watercress and season lightly with salt and pepper. Add 1/3 cup of the dressing and toss. Divide the greens among large chilled individual serving plates. Arrange the toppings in rows on top, starting at one side with the bacon, followed by the haricots verts, egg yolk, lobster meat, egg white, tomato, and finally the avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.

Alternatively, in a large salad bowl, toss the greens with the other ingredients and enough dressing to coat, then mound salad on large chilled serving plates.

cook's notes

The Cobb is a classic Southern California chopped salad, spontaneously invented one night 70 years ago by Bob Cobb, owner of the famed (and now departed) Hollywood celebrity grazing spot, The Brown Derby. The only protein in his original version came from bacon, blue cheese and egg; but innovative L.A. chefs soon began to embellish the salad with bite-sized chunks of leftover or freshly grilled chicken breast.