Lobster Salad Wraps
Ingredients
| 4 Romaine lettuce leaves washed, dried and cut into bite sized pieces | ||
| 1/4 cup watercress, washed dried and cut into 1/2 inch pieces | ||
| l slice of bacon, fried and drained on paper towels, chopped into 1/2 inch pieces | ||
| 1 hard boiled egg, peeled and chopped into 1/2 inch cubes | ||
| 1/2 lb lobster meat, chopped | ||
| 1 tomato, chopped into 1/2 inch pieces | ||
| 1 avocado, chopped into 1/2 pieces | ||
| 2 tbs crumbled blue cheese | ||
| 2 large flour tortillas | ||
| 1/4 cup water | ||
| 1/4 cup red wine vinegar | ||
| 1/4 tsp sugar | ||
| 1 tsp fresh lemon juice | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 3/4 tsp Worcestershire sauce | ||
| 1/4 tsp Colemans English mustard | ||
| 1 clove garlic, minced | ||
| 1/4 cup extra virgin olive oil | ||
| 3/4 cup canola oil |
This is a delicious tortilla wrap of Lobster meat, bacon, lettuce, peppery watercress, tomato, avocado and hard cooked egg.
- In a medium bowl combine the lettuce, watercress, bacon, egg, lobster meat, tomatoes and cheese and mix well until combined. Set aside.
- Meanwhile, prepare the dressing.
- In a medium bowl, combine all ingredients for the dressing and whisk until it is well blended. Season with salt and pepper to taste.
- Assemble the wraps. Divide up the lobster salad between the two tortilla wraps.
- Slice the wraps in half then serve.
- You may substitute shrimp for the lobster.
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