Situated right on Fort Pond Bay, Duryea’s Lobster Deck (duryealobsters.com) is a seafood staple among Hamptonites. The iconic lobster cobb salad, feeding three to four people for $58, is always a fan favorite. (Duryea’s sells more than 2,500 of them during high season!) “It is delicious, fun, fresh, healthy and shareable among friends—what Montauk is all about,” chef Philippe Corbet says. Here's how to make your own.
Lobster Salad Recipe
8 oz. freshly picked steamed lobster meat (claw, knuckle and tail meat)
2 oz. finely minced celery (only the inner leaves and stalk)
A fresh squeeze of lemon juice
1 Tbsp. mayonnaise
Salt and freshly cracked white pepper, to taste
Gently toss all ingredients together.
Lettuce:
Baby gem lettuce, clean leaves
For the dressing, whisk together:
1/4 cup buttermilk, well shaken
1/4 cup light mayonnaise
1 Tbsp. tarragon vinegar
1/2 Tbsp. fresh tarragon, finely chopped
1/4 tsp. garlic cloves, minced
1/4 tsp. shallots, diced
1/8 tsp. mustard powder
1/2 scallion, chopped
1 dash Tabasco
1/2 Tbsp. fresh chives, parsley and oregano, chopped and mixed
Salt and white pepper to taste
For a better result, make the dressing a day before so all ingredients infuse together.
Toppings:
1 Tbsp. bacon bits
1 Tbsp. sharp cheddar shavings
1 hard-boiled egg (per person) chopped
1/2 avocado (per person), diced
5 heirloom cherry tomatoes (per person), halved
In a large salad bowl, toss the gem lettuce leaves with the dressing. Place the lobster salad on top. Finish up by sprinkling on the topping.
Photography by: Jason penney
