Lobster Roll Caesar Salad

The folks at Little Leaf Farms have a uniquely New England way of breathing new life into the classic Caesar salad. They’ve turned to the region’s iconic crustacean to take the humble-yet-delicious go-to to great new heights, topping it with luscious lobster meat. Add the creamy dressing and balance it out with sharp pecorino, crisp greens and crunchy croutons for a dish that’s both indulgent and nutritious.


Servings: 2


For the Salad
  • 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
  • 12 oz steamed lobster meat, pick this up from your local fishmonger
  • 1/3 cup shaved pecorino cheese
For the Croutons
  • 1 1/2 cups french bread, torn into 1” pieces
  • 4 tbsp unsalted butter, melted
For the Dressing
  • 1/2 cup mayo
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers
  • 1 tsp Dijon mustard
  • 1/4 cup finely grated parmesan cheese
  • sea salt and pepper to taste
Little Leaf Coupon Image


Toast the Croutons
  • Preheat oven to 375*.
  • On a baking sheet, lay the bread pieces in a single layer. Toast until golden, 10-12 minutes.
  • When the croutons are still warm, toss them in a large bowl with the melted butter.
Make the Dressing
  • Place all of the dressing ingredients in a blender or food processor. Blend until everything is combined and creamy!
  • Finish it off with a few cracks of extra pepper and a pinch of sea salt.
Assemble the Salad
  • In a medium-sized bowl mix the lobster with a ¼ cup of dressing and set aside.
  • Cover a large platter with Baby Crispy Green Leaf Lettuce and spoon the lobster mixture over the middle of the greens.
  • Top with buttered croutons and serve with extra dressing!

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