Ingredients Jump to Instructions ↓

  1. 3 Anchovies

  2. 1/2 Lemon - squeezed

  3. 3 tablespoons 45ml Olive oil

  4. 1/4 cup 36g / 1 1/3oz Parmesan cheese

  5. 1 teaspoon 5ml Chopped garlic

  6. 1/2 Romaine lettuce - torn

  7. 2 teaspoons 10ml Red wine vinegar

  8. 1/2 cup 15g / 1/2oz Croutons

  9. 2 teaspoons 10ml Dijon mustard

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 5 Worcestershire sauce

  12. 4 Lobster claws

  13. 1 Coddled egg yolk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using a medium-sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a lobster claw to each. Serve immediately This recipe yields 4 servings.


Send feedback