lobstercobbsaladSummer is the season for Lobster Salad! We were just talking in the deli that everyone loves a good lobster salad! And everyone likes their lobster served differently. At Stewart’s, you can order your lobster every day of the week (from our seafood dept) and we have cooked lobster Friday through Sunday for your dining pleasure. We also have, in our salad case, delicious lobster salad ready to go everyday. This recipe from Stonewall Kitchen  is a simple Lobster Cobb Salad that could be an entrée or a salad before dinner. We have the Stonewall olive oil and balsamic dressing in aisle 3! Enjoy!
Lobster Cobb Salad
(by Stonewall Kitchen)

4 plum tomatoes, halved lengthwise, core and seeds removed
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon minced garlic Salt and pepper

For the Salad:
6 cups chopped romaine lettuce
1 pound cooked lobster meat, chopped
8 pieces cooked cherrywood smoked bacon,
crumbled 4 hardboiled eggs, peeled and cut in half
2 avocados, peeled, pit removed, sliced
1⁄4 cup green onions, chopped
4 ounces blue cheese, crumbled
dress with Stonewall Kitchen Olive Oil & Balsamic Dressing, available in aisle 3 at Walter Stewart’s!

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