The Dish: The Metropolitan Club in Chestnut Hill -- Lobster salad

Chef Todd Winer

For one salad

INGREDIENTS
1-1 ¼ pound lobster hard shell (steamed)
1 head of baby iceberg lettuce
1 hard-boiled egg (whites only)
¼ red sweet onion sliced thin
½ red tomato diced
1/3 cucumber skin on diced
1 ripe Haas avocado large diced
1 slice brioche 2.5 by 2.5 square crust off
1 pat butter to use on the brioche toast
5 tbs. Russian dressing
½ of a lemon to juice
Salt and pepper to taste

METHOD
1. Wash baby iceberg, trim root end off so that it is flat
2. With a small knife cut top piece off and tear the in side leaves out (save this part for the salad). This will leave you with a lettuce “bowl”
3. Chop the saved inside and the top lettuce leaves, place in a salad bowl
4. Add chopped egg, onion, cucumber, avocado and tomato
5. Dice the lobster into large pieces, and place in salad bowl
6. At this point you can butter and toast the brioche
7. Mix all the ingredients except the toast with 3 tbs. of the Russian dressing, Lemon juice and salt and pepper
8. Place all the dressed salad inside the iceberg bowl
9. Use the remaining of the Russian dressing to make a small pool on the plate then place the brioche crouton on top of the pool then place the iceberg bowl filled with the salad on the crouton.

The Metropolitan Club
1210 Boylston Street
Chestnut Hill, MA 02467
617-731-0600