These mini lobster wedges are the best appetizer for a summer party.
The Deets
These are mini wedge salads with lobster, buttermilk tarragon, and blue cheese dressing. I love wedge salads, but they are a little hard to eat, so these mini ones are the best. They are easy to handle, look elegant, and are packed with flavor. I topped them with fresh herbs, chopped bacon, the dressing, a sprinkle of breadcrumbs, and of course, lobster. Perfect for summer. To create these mini wedge salads, start by selecting fresh, crisp iceberg lettuce. Cut the lettuce into small wedges that are easy to pick up and eat in just a few bites. This makes them perfect for appetizers or as a light, refreshing starter at any summer gathering. The dressing for this is also very flavorful and delish! If you’re a fan of blue cheese you’re going to love this. You need craime fraiche (like this!), buttermilk, lemon (and lemon zest), tarragon, and blue cheese crumbles. Mix it until it’s nice and smooth and add ontop of the each lobster wedge! Enjoy! If you loved this dish, check out my full list of apps here! There’s something for everyone on there!
Mini wedges with lobster and a buttermilk blue cheese dressing
Ingredients
- 1 head of ice berg lettuce
- 3/4 lb fresh lobster meat
- 5 pieces of bacon
- fresh chives
- fresh tarragon
- breadcrumbs
- blue cheese crumbles
The dressing
- 1/2 cup creme fraiche
- 1/4 cup buttermilk
- 1/2 lemon + zest
- 2 tsp tarragon
- 1/4 cup blue cheese crumbles
- sea salt
- pepper
Instructions
- Quarter the head of iceberg lettuce like you usually would when making a wedge salad. Instead of keeping it in quarters, keep dividing until you get little triangles out of the quartered head of lettuce. You will find that that you can separate the layers and make them into multiple wedges for serving.
- Add bacon to a pan and cook on medium heat until crispy. Transfer to a paper towel lined plate. When cool enough to touch, roughly chop.
- Meanwhile, make the dressing by combining all the ingredients together in a bowl. Mix until smooth and combined. Season to taste.
- Chop the lobster into bite sized pieces, and then chop the herbs.
- Add your wedges to a large plate and start assembling. Add a little spoonful of lobster to each wedge, followed by a sprinkle of blue cheese crumbles and bacon. Repeat on all your wedges. Top everything with the dressing, herbs and breadcrumbs. Enjoy!
