Lobster Caesar Salad Recipe

In a medium bowl, combine the minced anchovy fillets and minced garlic. Use the back of a spoon to mash them into a paste.

Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice and Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth and combined.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing.

Stir in the grated Parmesan, then season with salt and freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare lobster for searing

If lobster is refrigerated or chilled, pat the chunks dry with paper towels to remove excess moisture to ensure a good sear.

Heat a large skillet over medium-high heat. Add butter and olive oil. When butter foams and is fragrant, add lobster pieces in a single layer without crowding.

Sear lobster for 30–45 seconds per side just to warm and lightly brown the edges; avoid overcooking. Season with the indicated salt and pepper while searing.

Remove lobster to a plate and let rest briefly while you assemble the salad.

Place the torn romaine lettuce into a large mixing bowl and add half of the prepared Caesar dressing. Toss gently to coat leaves evenly; add more dressing as needed to taste.

Add the cherry tomato halves (if using) and half of the grated Parmesan to the lettuce. Toss lightly to combine.

Fold in the lobster meat gently, taking care not to break up large chunks. If you seared the lobster, use warm lobster immediately; if cold, add chilled lobster.

Transfer the tossed salad to individual plates or a large serving bowl. Sprinkle remaining Parmesan over the top.

Top with croutons for crunch and sprinkle chopped fresh parsley as garnish. Serve with lemon wedges on the side for squeezing over the lobster and salad.

Finish with a few grinds of black pepper and additional salt to taste, if needed. Serve immediately.