Lobster Caesar Salad with Garlic-Lemon Croutons

• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced anchovy fillets
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 1 1/2- to 2-pound whole live lobsters
• 2 large hearts of romaine, cut lengthwise in half
• 2 cups coarsely grated peeled celery root or parsnips
• 1/4 cup coarsely grated Parmesan cheese
• Garlic-Lemon Croutons

1. Puree all ingredients in blender.
2. (Can be made 1 day ahead.
3. Chill.)
4. Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes.
5. Using tongs, transfer lobsters to large bowl; cool.
6. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl.
7. Cut tail meat in half lengthwise.
8. Whisk reserved juices into dressing; season with salt and pepper.
9. Arrange half of 1 romaine heart on each of 4 plates.
10. Toss celery root with enough dressing to coat; mound on lettuce.
11. Top with lobster meat; drizzle with dressing.
12. Garnish each salad with grated Parmesan cheese and 3 croutons.

extravirgin olive oil, parmesan cheese, lemon juice, garlic, anchovy fillets, mustard, worcestershire sauce, live lobsters, hearts of romaine, celery root, parmesan cheese, garlic

Taken from www.epicurious.com/recipes/food/views/lobster-caesar-salad-with-garlic-lemon-croutons-5661 (may not work)