Duryea’s Lobster Deck is a Montauk icon and their $58.00 lobster cobb salad is a summer staple among Hamptonites. Clearly there is a reason why Duryea’s sells more than 2,500 of them during high season. Below the recipe. Enjoy XX

CHEF: Phillipe Corbet

Ingredients & Instructions: ( serves 3-4 )

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.