Ingredients

• 1 head iceberg lettuce, cut in wedges
• 6 hard-boiled eggs, peeled and sliced
• 8 slices bacon, cooked until crisp, crumbled
• 2 cups (500 mL) watercress
• 2 avocados, halved, pitted, and cubed
• 2 tomatoes, cubed
• Meat from 2 steamed lobsters
• Salt and freshly cracked black pepper
• 1 cup (250 mL) crumbled blue cheese
• 1 tablespoon (15 mL) red wine vinegar
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 tablespoon (15 mL) Dijon mustard
• 1 tablespoon (15 mL) maple syrup
• 1 garlic clove, minced
• Salt and freshly cracked black pepper
• 2 hard-boiled egg yolks
• 1/2 cup (125 mL) olive oil
• About 2 tablespoons (30 mL) finely chopped fresh chives

Instructions

1. Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
2. In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
3. To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.