For the vinaigrette
Garlic, unpeeled 2 ea.
Orange juice, reduced from 4 cups 1 cup
Lime juice ¼ cup
Chipotle chile, canned 1 piece
Olive oil 1 cup
Sugar, salt and pepper to taste
For the salad
Romaine lettuce, shredded 6 cups
Iceberg, shredded 6 cups
Maine Lobster meat, cooked 1 lb.
Mango, ¼ -inch dice ½ cup
Cucumber, peeled, seeded, ¼ -inch dice ¾ cup
Red bell pepper, seeded, ¼ -inch dice ¾ cup
Jicama, peeled, ¼ -inch dice ¾ cup
Radish, thinly sliced ½ cup
Green onion, chopped ¼ cup
Avocado, ½-inch dice ½ cup
Cilantro, chopped coarsely 2 Tbsp.
Maine Lobster claw, cooked, halved lengthwise 4 ea.
For the vinaigrette: Place the unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste. Combine with reduced orange juice, lime juice, and chipotle in a blender. Turn on the machine and slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste.
Combine the romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate. Drizzle with a little of the vinaigrette. Place a line of each ingredient across the top of the lettuce, like a cobb salad. Garnish with the lobster claw and drizzle with the vinaigrette.