Spicy Lobster Caesar Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

29 g
620 mg
18 g
6 g
4 g
113 mg

Caesar Salad Dressing
2 Tbsp minced anchovy
2 Tbsp minced garlic
⅓ cup Worcestershire sauce
¼ cup lemon juice
3 Tbsp Dijon mustard
¼ tsp freshly ground black pepper
2 cups yogurt mayonnaise
⅔ cup 2% milk
1 cup grated Parmesan cheese

2 slices whole-wheat bread, cut into cubes
1 lg head romaine lettuce, chopped
½ tsp paprika
½ tsp turmeric
½ tsp chili powder
½ tsp cumin
¼ tsp sea salt
¼ tsp freshly ground black pepper
4 med lobster tails

  1. In a blender container, combine anchovies, garlic, Worcestershire sauce, lemon juice and mustard. Puree briefly. Pour into medium bowl and add remaining ingredients by hand until ingredients are just combined. Do not over mix! Pour into jar and store in refrigerator until ready to use.
  2. Preheat oven to 400F. Spray bread cubes lightly with olive oil distribute on a baking sheet. Bake until crispy, about 8 minutes. Cool.
  3. In a large salad bowl, lightly toss lettuce with ½ cup dressing. Divide into 4 equal portions and arrange on individual large salad plates. Keep chilled.
  4. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder, cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet and place under broiler for 5 to 10 minutes, or until lobster is pink. Remove meat from shell and cut into 1-inch pieces. Top salad with 1 lobster tail and ¼ cup croutons.