Best 5 Lobster Caesar Salad With Garlic Lemon Croutons Recipes

Indulge in a delightful culinary journey with our Lobster Caesar Salad with Garlic-Lemon Croutons recipe. This tantalizing dish combines the luxurious flavors of lobster, crisp romaine lettuce, and a creamy, tangy Caesar dressing, creating a symphony of textures and flavors. The addition of garlicky, zesty croutons adds a delightful crunch that elevates the salad to a new level of decadence.

Accompanying this main course recipe are three additional culinary creations to tantalize your taste buds:

- **Lobster Bisque**: Immerse yourself in the rich, creamy depths of our Lobster Bisque, a velvety soup brimming with succulent lobster meat.

- **Lobster Rolls**: Embark on a New England adventure with our Lobster Rolls, featuring succulent lobster nestled in toasted buns, dressed with a luscious mayonnaise-based sauce.

- **Lobster Pasta**: Dive into a seafood lover's paradise with our Lobster Pasta, where tender lobster meat mingles with al dente pasta, bathed in a luscious tomato sauce.

These recipes are a celebration of lobster's versatility and culinary prowess. Whether you're hosting a special occasion dinner or simply craving a taste of luxury, our Lobster Caesar Salad with Garlic-Lemon Croutons and its accompanying recipes will create a memorable and satisfying dining experience.

Here are our top 5 tried and tested recipes!

LOBSTER CAESAR SALAD

Lobster Caesar Salad image

Make and share this Lobster Caesar Salad recipe from Food.com.

Provided by 2Bleu

Categories Lobster

Time 20m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 lobsters, steamed (about two pound each)
2 large romaine lettuce hearts
1 cup frisee, tender white leaves
1/2 lb celery root, peeled and cut into thin julienne
2 minced garlic cloves (2 teaspoons)
3 anchovy fillets, rinsed and minced (about 1 teaspoon)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
1 large egg yolk
5 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese, freshly grated
salt, to taste
black pepper, to taste
1/2 cup olive oil
3 large garlic cloves, crushed
1 cup bread cubes, 1/4-inch square cut with crusts removed
1 tablespoon fresh parsley, finely minced
1/2 teaspoon lemon zest, freshly grated
1/4 cup parmesan cheese, freshly shaved
caviar, rinsed to plump and remove excess salt (Salmon Caviar)
chervil, sprigs

Steps:

In the fridgerator, chill 4 nice dinner plates.
CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.

CAESAR SALAD WITH CRUNCHY CROUTONS

Caesar Salad with Crunchy Croutons image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 loaf crusty Italian bread
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
4 anchovy fillets
1 clove garlic, smashed
2 lemons, juiced
1 tablespoon water
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground black pepper
Salt
2 heads romaine lettuce
Freshly grated Parmesan, for garnish

Steps:

Make the croutons:
Heat the oven to 350 degrees F.
Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

LEMON GARLIC CAESAR SALAD

Lemon Garlic Caesar Salad image

Phyllis Schmalz of Kansas City, Kansas shares her popular Caesar toss. The light dressing has a flavorful balance of garlic, lemon and anchovy.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 teaspoons lemon juice
3 anchovy fillets
1 garlic clove, peeled
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 cup olive oil
8 cups torn romaine
1 medium red onion, thinly sliced
1 cup salad croutons
1/2 cup shredded Parmesan cheese

Steps:

For dressing, place the first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream., In a large salad bowl, combine the romaine, onion, croutons and Parmesan cheese. Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 151 calories, Fat 12g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

RED LOBSTER'S LOBSTER CEASAR SALAD RECIPE - (3.8/5)

Red Lobster's Lobster Ceasar Salad Recipe - (3.8/5) image

Provided by á-170456

Number Of Ingredients 13

Ingredients

3 anchovies
1/2 lemon squeezed
3 tablespoons olive oil
1/4 cup parmesan cheese
1 teaspoon chopped garlic
1/2 head romaine lettuce torn
2 teaspoons red wine vinegar
1/2 cup croutons
2 teaspoons Dijon mustard
1/4 teaspoon freshly-ground black pepper
5 dashes Worcestershire sauce
4 lobster claws
1 coddled egg yolk

Steps:

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.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your salad. Look for lobster that is firm and opaque, and romaine lettuce that is crisp and green.
Cook the lobster correctly. Lobster can be cooked in a variety of ways, but the most popular method is steaming. To steam lobster, place it in a steamer basket over a pot of boiling water. Cover the pot and steam the lobster for 7-10 minutes per pound, or until it is cooked through.
Make your own croutons. Croutons are a great way to add flavor and texture to your salad. To make your own croutons, simply cube some bread and toss it with olive oil, garlic, and salt. Bake the croutons in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
Use a light dressing. Caesar dressing is typically made with mayonnaise, olive oil, lemon juice, garlic, and Parmesan cheese. For a lighter version of Caesar dressing, you can use Greek yogurt or sour cream instead of mayonnaise.

Conclusion:

Lobster Caesar salad is a delicious and elegant dish that is perfect for any occasion. With its combination of fresh lobster, crisp romaine lettuce, homemade croutons, and light Caesar dressing, this salad is sure to please everyone at your table.