My friend invited me to an amazing day in Montauk for my birthday. We went to Duryea, and he couldn’t wait to share with me his favorite lobster salad, which was ready. 95$. It was a huge Cobb salad, which left me very happy. Today, I am attempting to do this salad in my version. On this occasion, I am using wild lobster tails from my friends at Fulton Fish Market. 

Ingredients

• 2 Lobster tails steamed (about 10 ounces)
• 1 fresh lemon juice 
• Zest of half a lemon
• 1 TBS of Greek yogurt
• Salt and pepper to taste
• Baby gem lettuce cleaned

Dressing:

• ¼ cup yogurt
• ¼ cup milk 
• ½ TBS dried tarragon
• 2 ounces finely minced celery ( only the inner  leaves
• 1 garlic minced
• ½ scallion chopped
• 1 tsp Aleppo pepper
• 1 tsp shallot finely diced

Topping:

• 1 hard-boiled egg chopped
• ½ avocado diced
• 5 cherry tomatoes halved
• 2 TBS feta crumbled

Directions:

• 1. Mix milk and yogurt together, bringing it to a creamy consistency. Whisk together the first of the ingredients. Let it sit for a while to infuse it. 
• 2. Gently mix all salad ingredients except the lettuce. 
• 3. Toss the gem lettuce with the dressing in a large salad bowl. Add the lobster salad and its toppings.