The Culinary Institute of America Presents ProChef.com

Yield: 8 portions
Ingredients	Amounts

*For the vinaigrette*
Garlic, unpeeled	2 ea.
Orange juice, reduced from 4 cups	1 cup
Lime juice	¼ cup
Chipotle chile, canned	1 piece
Olive oil	1 cup
Sugar, salt, and pepper	to taste

Romaine lettuce, shredded	6 cups
Iceberg, shredded	6 cups
Maine lobster meat, cooked	1 lb.
Mango, ¼-inch dice	½ cup
Cucumber, peeled, seeded, ¼-inch dice	¾ cup
Red bell pepper, seeded, ¼-inch dice	¾ cup
Jicama, peeled, ¼-inch dice	¾ cup
Radish, thinly sliced	½ cup
Green onion, chopped	¼ cup
Avocado, ½-inch dice	½ cup
Cilantro, chopped coarsely	2 Tbsp.
Maine lobster claw, cooked, halved lengthwise	4 ea.

Method

1. For the vinaigrette: Place the unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste. Combine with reduced orange juice, lime juice, and chipotle in a blender. Turn on the machine and slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste.

2.Combine the romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate. Drizzle with a little of the vinaigrette. Place a line of each ingredient across the top of the lettuce, like a cobb salad. Garnish with the Maine lobster claw and drizzle with the vinaigrette.