Fleming’s Adds Lobster or Steak Cobb Salad

By Sheryll Alexander

How brilliant is it for Fleming’s Steakhouse & Wine Bar in Newport’s Fashion Island to deliver a refreshing, yet satisfying Cobb salad for dinner with succulent Maine lobster or tender filet mignon instead of boring old chicken?

Yes, Fleming’s Executive Chef Russell Skall and his team developed this new Cobb salad recipe after months of research, experimentation, tasting sessions and recipe refinements (how cool is that?!). Presented and tossed tableside, Fleming’s new Cobb salad also features freshly-chopped romaine lettuce, bleu cheese, crisp bacon, ripe tomatoes, creamy avocadoes, white mushrooms and tender asparagus. The Lobster Cobb is tossed with tarragon ranch dressing while the Filet Mignon Cobb is paired with red onion balsamic dressing. Both cost $27.95.

Chef Skall’s team also reinvented the restaurant’s shrimp cocktail appetizer and a seared New Bedford scallops entrée. Around four or five lightly-breaded and seared New Bedford large scallops show up on this new entrée ($32.95), which is then finished with a simple Meyer lemon oil-honey glaze and an edible garnish of shaved green beans, asparagus and baby carrots in lemon balsamic dressing.

The new shrimp cocktail ($15.95) has three colossal fresh shrimp presented on a bed of crushed ice. The appetizer is served tableside as a Fleming's team member mixes Fleming’s signature tomato horseradish sauce in a silver shaker along with a shot of Grey Goose vodka. “We found the vodka notes actually mellows out the assertive flavor of the horseradish,” notes Skall.

Fleming’s has six California locations including Newport Beach, El Segundo, Downtown (LA LIVE), Woodland Hills, Rancho Cucamonga and Rancho Mirage.

For more information visit www.FlemingsSteakhouse.com.

Sheryll Alexander runs a news media agency based in Costa Mesa, California.