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Lobster Cobb Salad

['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']

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.
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.
To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.

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